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, raw400 g, boneless
Lime2 medium, plus extra cheeks to serve
Pineapple700 g, cut into 2cm pieces
cherry tomato250 g
Freekeh, dry135 g, (3/4 cup)
Red capsicum1 medium, thinly sliced
Capsicum, yellow, raw1 medium, thinly sliced
Capsicum, green, raw1 medium, thinly sliced
ground paprika½ tsp, sweet
red onion½ small, thinly sliced
rocket40 g, leaves
white wine vinegar1 tbs
olive oil3 tsp, extra-virgin
oil spray2 x 3 second spray(s)
- 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.
- 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.
- 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.
- 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.