Fresh salmon kebabs, crunch slaw and the LotusGrill BBQ

Today is Friday and that means weekend and the LotusGrill BBQ!  I have taken a look at the weather for this weekend and as the temperatures will be good with blue, sunny skies I do believe it once again time to make use of our LotusGrill BBQ.

 I WhatsApp´d a few friends and we are all keen to have a BBQ.  Now comes the big decision what should be BBQ on the LotusGrill BBQ?  Steak, chicken or fish – decisionsJdecisionsJ

During my lunch break I went to my favourite food hall supermarket and I decided to take a look at their choice of fresh fish. I saw that they had fresh salmon and I decided salmon kebabs and a fresh salad would work very well for our guests. 

What you will need:

Equipment:                                                          

1 lotus Grill BBQ

1 Lotus Grill BBQ pan with lid (optional)

1 bottle gel

1 box smokeless charcoal

Ingredients:

1 ½ lbs Salmon, cut into good size chunks

2 Lemons

1 tsp Kalahari Salt

2 tbsp fresh Oregano

¼ tsp Red pepper flakes

2 tsp Sesame seeds

1 tsp Cumin, ground

1 tsp olive oil

Bamboo skewers soaked in water for 1 hour.

For the slaw

1/4 cup low fat natural Greek-style yoghurt

2 tablespoons freshly squeezed orange juice

2 teaspoons cold water

1 teaspoon brown sugar

2 medium carrots, peeled and grated

1/4 small green cabbage, finely shredded

100g snow peas, topped, finely shredded

50g bean sprouts

2 tablespoons flaked almonds

1/3 cup fresh mint leaves

Instructions:

For the salmon skewers:

*Cut the salmon into good size chunks

*Mix together all ingredients

*Put the chunks of Salmon onto the skewers. Approximately 4/5 pieces per skewer

*Give your skewers a good brush with the marinate mixture

For the slaw salad:

To make the dressing, mix together the yoghurt, orange juice, water and sugar. Then in a separate salad bowl mix together well the carrots, cabbage, peas and sprouts.  Just before serving add the dressing and give it a good mix.  Decorate with the almonds and chopped mint leaves.

Now is time to ignite your LotusGrill BBQ.  After 4 minutes, yes only 4 minutes, you are ready to BBQ your salmon skewers.  Place them on the LotusGrill BBQ pan and continuously turn the skewers until the salmon is cooked through.

Now you are ready to serve your salmon skewers with a twist of lemon and your crisp slaw salad.   

TIPS:

1. Place the skewers in water as these will stop the skewers from burning when cooking.

2. If you use a LotusGrill Pan, this keeps your LotusGrill grid from getting dirty and the salmon skewers are less lightly to stick onto the pan. You can remove the pan directly from the LotusGrill BBQ and place it on your table. This makes serving very easy and less messy.