If you thought that kebabs were restricted to chicken and beef, think again! While we usually think about chooks and cows when it comes to meat on a skewer, this recipe throws caution to the wind and welcomes heart healthy, weight loss friendly salmon to the stage for a delicious BBQ (or grill) recipe with a twist.
‘Meals on sticks’ are a fantastic option when you’re trying to lose weight. This is due to the type of meat you usually choose (healthy, lean cuts always work and taste best), the cooking method (BBQ-ing or grilling uses small amounts of oil and allows the fat to drip away) and the automatically applied portion restriction that comes with eating from a skewer. It can be difficult, when preparing and eating your main meals, to work out exactly how much you’ve got on your plate. When you make a recipe like kebabs, you’re able to see exactly where your meat (and sometimes) veg has gone.
For example, this recipe uses 1 kg of salmon fillet. It will make 10-12 kebabs which means that each will contain around 10g of salmon. This can help you work out the calories per serve simply and easily, and ensure you consume what you’re supposed to.
These delicious spiced salmon kebabs are chock full of long chain omega-3’s, essential for healthy brain function, skin, hair and nails. Consumption of oily fish is also important during pregnancy as it can help with your babies brain development. The salmon is combined with a dip made from chickpeas, yoghurt, parsley and spices, all ingredients packed full of flavour and beneficial levels of protein and fibre. The combination of the two creates a tasty, low GI meal with a great mix of slow release carbs, lean protein and essential fats.
Enjoy!
Ingredients
- 1kg salmon fillet
- 1/3 cup olive oil
- 1 tbsp sumac
- 400g chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes
- 2 tbsp fresh parsley, chopped
- 1 tbsp ground cumin
- 1/2 cup natural or Greek style yoghurt
- 1 clove garlic, crushed
- 10 skewers, soaked
Directions
- Dice salmon into chunky cubes and thread onto skewers with cherry tomatoes
- Combine 2 tbsp olive oil with the sumac in a small jug and pour over skewers
- Ensure all are coated before placing in the fridge to refrigerate for between 30 min to 1 hour
- While salmon is refrigerating, combine chickpeas, yoghurt, parsley, garlic and cumin in the bowl of a food processor
- Process until smooth and place in a small bowl
- Remove salmon from the fridge and cook on a BBQ plate or grill, using the remaining oil
- Serve kebabs with dip
Makes 10-12 kebabs – Cal per kebab – 120
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