I love almost any sort of kebabs (or kebaps as the Turks call them) and especially when the meat or seafood has been soaked in the tangy yoghurt marinade so typical of Turkey. This marinade is most often used for chicken but works a treat with salmon too. These salmon kebaps can be prepared a couple of hours ahead of time, ready to grill when guests arrive, but because of the delicate nature of fish flesh and the acid in the yoghurt, only marinate it for a maximum of 2–3 hours. If using bamboo skewers and cooking over coals or flame, soak the skewers in water for 30 minutes before threading to ensure they won’t burn. Serve kebabs wrapped in flatbread with salad or on a bed of Turkish rice (see video below).
Share page on: