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gluten free
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makes 8-10 kebabs
A tasty and colourful addition to any festive season barbeque
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Kebab skewers, soaked in water if bamboo
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300g Telegraph Hill Marinated Figs in Balsamic drizzle
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350g of fresh salmon fillet, deboned and skinned and cut into 2cm cubes (replace with tempeh for vegetarians)
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1 courgette, cut into 1.5cm rounds
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2 red or yellow capsicums, cut into bite size pieces
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1 small eggplant, cut into strips
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1 lemon, cut into wedges
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2 tablespoons olive oil
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1 tablespoon tamari
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1 teaspoon dried thyme
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1 teaspoon dried basil
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Place the marinated figs and salmon in a large bowl. Toss lightly, ensuring the salmon gets well coated with the balsamic marinade. Cover and leave in the fridge for as long as possible, preferably overnight.
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Place all the vegetables into a bowl with the olive oil, soy sauce and herbs, and toss together.
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Thread all the ingredients onto skewers, mixing up all the ingredients to make the most of the different shapes and colours. Place the lemon wedges on the top end of the skewer so they can be squeezed easily.
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Barbeque or grill the kebabs until white liquid appears on the salmon, and the figs are slightly caramelized, don't let them burn.
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Hold the kebab vertically and squeeze the lemon on top.
Recipe and photo by Giles Young, Huckleberry Farms Greenlane. |
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