Mini Salmon and Prawn Kebabs with Capsicum Cream Dressing
- Step 1
Pre-heat BBQ or grill on a medium-high heat. Soak 16 bamboo skewers in warm water. Cut salmon portions into 3cm pieces. Thread salmon onto the skewers alternatively with the prawn cutlets.
- Step 2
Combine the oil, garlic & chopped dill in a shallow dish and coat over skewers well. Place skewers into the BBQ or grill and cook, turning frequently for 3 minutes on each side.
- Step 3
Place the capsicum., mayonnaise and chives into the work bowl of the food processor and process until well combines.
- Step 4
Serve the skewers and the dipping sauce immediately with fresh salad and crusty bread.
- 260g Tassal Fresh Tassie Salmon, skin-off
- 300g Crystal Bay Prawns, heads removed
- 1 tbsp lemon oil
- 1 clove garlic
- ¼ cup dill, chopped
- 2 red capsicum, roasted & peeled
- 1 ½ cups mayonnaise
- ½ bunch chives, finely chopped
- 2 lemons to serve
- 16 short bamboo skewers