Barbecue Salmon Rainbow Kebabs
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Cook time: 
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Serves: 4
 
Ingredients
  • 2 salmon fillets (approx 300g) , cut into bite sized chunks (you want to end up with 12 pieces in total)
  • 1 red pepper, cut into bite sized pieces
  • 1 yellow pepper, cut into bite sized pieces
  • 2 red onions, cut into bite sized pieces
  • 4 medium sized closed cup mushrooms, each one cut in half
  • 1 bottle of Newman's Own Original Sticky BBQ Sauce
  • 4 pitta breads
  • lettuce (60g pack from the supermarket)
Instructions
  1. MARINADE YOUR SALMON
  2. (Ideally do this at least 30 minutes before you need to assemble your kebabs, if you have time it is even better to do this the night before to allow the fish to marinade for longer and soak up the BBQ sauce flavours)
  3. Place the salmon chunks into a zip locked plastic bag or large bowl, pour over the Newman's Own Original Sticky BBQ Sauce , give it a mix with a spoon, cover ands place in the fridge for at least 30 minutes (no more than 24 hours)
  4. ASSEMBLE YOUR KEBABS
  5. Take 4 skewers and thread the vegetables and salmon on to them
  6. Place them onto a plate ready to be cooked on the BBQ
  7. PREPARING YOUR BBQ
  8. Ensure your BBQ grill was scrapped well before adding the kebabs to avoid the fish sticking to it
  9. COOKING THE KEBABS
  10. Once your BBQ is up to temperature, place the kebabs onto the grill and turn occasionally,. I suggest that you should cook them on each side for 5-8 minutes on each side, depending how big your salmon chunks are and how you like your salmon to be cooked
  11. Once the salmon is cooked, remove your kebabs and serve. We enjoy ours served inside a warm pitta bread (toasted on the BBQ for approx 2 minutes on each side), with some lettuce and a little extra drizzle of Newman's Own Original Sticky BBQ Sauce.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/06/barbecue-salmon-rainbow-kebabs.html