- 600g salmon filet without skin
- 1 cup pineapples – cut into 2 cm chunks
- 1 green pepper – large cubes
Ingredients for the marinade
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/4 tsp freshly cracked black pepper
- 1 fat pinch of mixed herbs
Ingredients for the dip
- ½ cup sour cream or mayonnaise (see notes)
- ¼ tsp red pepper flakes
- 1 garlic – grated
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- salt and black pepper to taste
For the kebabs
- Slice salmon into chunks.
- Mix all the ingredients for the marinade in a bowl and whisk together till well incorporated.
- Pour 3/4 of the marinade over the salmon chunks and marinate for 15 minutes.
- Marinate the pineapple and peppers with the remaining marinade for 15 minutes.
- Preheat the grill for medium-high heat.
- Thread peppers, salmon and pineapple onto skewers.
- Brush with oil and grill for 5 minutes on each side.
For the dip
- Mix all the ingredients in a bowl and keep it in the fridge till ready to use
