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- Turn the grill’s heat to medium.
- Combine the garlic, parsley, and olive oil in a small bowl. Mix well with a whisk. Put aside.
- Thread alternate slices of salmon, bell pepper, and folded-in-half lemon onto two skewers for each kebab. Continue until you have four kebabs.
- Apply the oil and spice mixture to the kebabs on both sides using a brush or spoon. Next, equally distribute the black pepper and kosher salt over both sides.
- For 6 to 8 minutes, or until the salmon is opaque, grill the kebabs, flipping them once or twice.
- Pour some freshly squeezed lemon juice over each kebab. Serve immediately.
Notes:
- First tip: When flipping kebabs on the grill, using two skewers prevents the food from spinning in circles.
- Second piece of advice: Look for a thicker fillet of salmon rather than a smaller, flatter fillet when purchasing. Additionally, find out whether the fishmonger is willing to peel the fish for you.