Turkish Salmon Kebaps

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).

Serves 2

Ingredients

250g salmon fillet, skin off, pin-boned
⅓ cup natural yoghurt, plus extra for serving
2 tablespoons sweet biber salçası (40g)
1½ tablespoons extra virgin olive oil, plus extra for brushing
2 sprigs thyme, leaves picked
1 teaspoon salt flakes, crushed
½ teaspoon ground isot pepper

Method

Cut salmon into 12 cubes.
Place yoghurt in a bowl, add oil, biber salçası, thyme, isot pepper and salt and stir to combine well.
Add salmon, stir to coat, cover and refrigerate, ideally for 2-4 hours.
Heat a barbecue or char-grill pan over medium-high heat.
Thread 3 pieces of salmon onto each of 4 skewers
Brush well with oil.
Grill for 3 minutes or so each side, until just cooked through, brushing the second side with oil before turning them over.
Serve with bread or Turkish rice, salad and extra yoghurt on the side if you like.