Sweet and sour fish kebabs with freekeh salad

Total Time
Jazz up the way you eat fish with these fun kebabs. Pineapple and paprika give the salmon a fabulous flavour and the freekeh salad is just sensational!
  • Skinless salmon, raw
    400 g, boneless
  • Lime
    2 medium, plus extra cheeks to serve
  • Pineapple
    700 g, cut into 2cm pieces
  • cherry tomato
    250 g
  • Freekeh, dry
    135 g, (3/4 cup)
  • Red capsicum
    1 medium, thinly sliced
  • Capsicum, yellow, raw
    1 medium, thinly sliced
  • Capsicum, green, raw
    1 medium, thinly sliced
  • ground paprika
    ½ tsp, sweet
  • red onion
    ½ small, thinly sliced
  • rocket
    40 g, leaves
  • white wine vinegar
    1 tbs
  • olive oil
    3 tsp, extra-virgin
  • oil spray
    2 x 3 second spray(s)
  1. Cut salmon into 3cm chunks. For thinner parts, pile together to create a similar-sized piece. Peel pineapple and cut into 2cm slices. Remove core section and cut into 2-3cm pieces. Halve one lime lengthways and cut crossways into 5mm slices. Thread salmon, pineapple, tomatoes and a double layer of lime slices onto 12 skewers, dividing evenly. Cover and chill until required.
  2. Meanwhile, cook freekeh in a large saucepan of boiling water for 20 minutes or until tender. Drain and cool. Preheat a chargrill or barbecue on medium-high. Lightly spray capsicum strips with olive oil and chargrill, tossing occasionally, for about 5 minutes or until tender. Set aside to cool slightly.
  3. Halve remaining lime and squeeze juice over skewers. Sprinkle with paprika. Lightly spray with olive oil and chargrill, turning occasionally, for 4 minutes or until lightly browned.
  4. Combine freekeh, capsicum, onion and rocket in a large bowl. Drizzle with vinegar and oil. Season and toss to combine. Serve with skewers and extra lime cheeks.

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