Salmon is firm enough to cube and skewer. With these kebabs, we add manges touts for a little crunch, cherry tomatoes for sweetness and red and yellow peppers to finish the colourful ensemble.
[TIP: Often peppers are too crunchy on a skewer, particularly when the meat, such as salmon, needs only a short cooking time. Try roasting, softening and skinning the peppers first. You still have the colour and sweet flavour supporting the other elements, rather than fighting with them.]
Assemble the skewers and brush with a mixture of lemon or lime juice, olive oil and Stokes Original BBQ Sauce.
This won’t overpower the salmon but adds the light tang of smoky BBQ whether you grill them inside or out.