Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 12 pcs
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Difficulty level: 3 out of 4
11 Ingredients
- 4 skinless salmon fillets, pin boned cut into 3cm squares
- 1 cup fresh continental parsley leaves
- 1 medium zucchini, peeled lengthwise into long ribbons
- 1/4 cup extra virgin olive oil
- 12 bamboo skewers, soaked in warm water for 10 minutes
- 1/4teaspoons dried chilli flakes
- 2teaspoons dried oregano
- 2tablespoons red wine vinegar
- 2 lemons, halved crosswise
- 1 pinch black pepper, freshly cracked (to serve)
- 2 garlic cloves
Method
Step 1 of 3
In a blender or mini food processor, process the parsley, garlic, olive oil, chilli flakes, oregano and vinegar to a thick purée. Season and transfer chimichurri among 2 small bowls.
Step 2 of 3
Onto each skewer, alternately thread salmon and a slice of zucchini folded over a few times, repeating until each skewer has 3 pieces of salmon and 3 slices of zucchini. Season and brush all over with one bowl of the chimichurri sauce.
Step 3 of 3
Drizzle skewers with a little oil. Cook skewers on preheated barbecue grill or plate, for 2 minutes, turning occasionally or until golden and cooked to your liking, meanwhile char grill lemon halves cut-side down for 3-4 minutes or until caramelised. Serve skewers with lemons and remaining bowl of chimichurri sauce and cracked black pepper. Tip 1: These skewers are great for entertaining; they can be marinated the day before, stored in the fridge. Tip 2: Leftover skewers can be flaked into a salad the next day. Tip 3: Swap salmon for diced ling or other firm white fish fillets.
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