Mini Salmon and Prawn Kebabs with Capsicum Cream Dressing

  • 15 minCooks in 15 min
  • Easy Easy
  • Serves 4Serves 4


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