I love Middle Eastern food, its flavour, colours and textures are enticing, intoxicating and utterly delicious. But there is one more aspect in this cuisine that attracts me the most and that is a healthy side of it. Not only do they use a lot of fresh vegetables and herbs but also a lot of dishes are prepared on a grill and that not only gives them an extra flavour, but it is, in my opinion, also a much healthier way of cooking food than frying.
I quite often prepare our meals on the grill. There are other benefits to using your BBQ rather than an oven or a pan – there is minimal washing and zero smell, especially when you are cooking fish. Case in point, my BBQ salmon skewers, very simple, with minimum preparation time and maximum flavours.
3 pieces of salmon fillets (170-200gr each)
1 tsp smocked paprika
1 garlic clove
Salt and freshly ground black pepper
Lemon for garnishing
4 metal skewers
Pre-heat your bbq to 180C.
Slice each fillet in half lengthwise and then cit each piece into equal size cubes. Place them into a bowl, splash some olive oil, season with salt and pepper and sprinkle with paprika, then mix it together, this will give your fish a lovely colour and an extra layer of smokiness. Thread the same quantity of fish pieces onto each skewer and place them on the grill.
Because the fish is cut into relatively small pieces, you might need to cook no longer than 3 minutes on each side depending how you like your fish to be cooked, do over-cook it as it is becomes dry and not too pleasant to eat. And that is it.
Arrange the skewers on a big serving plate, garnish with slices of lemon and serve.
For the ultimate fish and chip experience, serve the fish with boiled potatoes but bear in mind that potatoes take about 20 minutes to cook. If you watch your waist, you can substitute the potatoes with smoky sweet potato wedges which also go very well with the fish but much lighter in carbs.
If you are serving this dish for lunch or a light meal, serve it alongside a salad of your choice or choose the one from my “Salad collection”.