Salmon and Courgette Skewers with Broad Bean Dip and Grilled Flatbread
Recipe type: Dinner
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 2
As we head into summer, it’s time to grab your BBQ or grill and make these salmon and courgette skewers. For super seasonality accompany the skewers with a broad bean dip, fresh leafy salad and mop it all up with some grilled wholemeal flatbread.
  • 400g salmon fillet, cut into 2cm chunks
  • 1 courgette, peeled into ribbons using a mandolin, peeler or knife
  • 1 tbsp olive oil
  • juice and zest of half a lemon
  • 1 tsp dried oregano
  • ½ tsp chilli flakes
  • pinch of sea salt and black pepper
Broad bean dip
  • 175g podded broad beans (with their skins on), around 90g once cooked and skins slipped off
  • 3 tbsp extra virgin olive oil
  • Juice of half a lemon
  • 1 clove of garlic, minced
  • handful fresh mint leaves
  • pinch sea salt and black pepper
To serve
  • 2 x wholemeal tortilla, flatbread or pitta bread
  • side salad
  1. First marinade your fish. Put the fish chunks into a shallow bowl of dish, and add the marinade ingredients; oil, lemon zest and juice, oregano, chilli flakes, salt and pepper. Rub the marinade into the fish, then cover and chill for 30 minutes.
  2. Meanwhile make the broad bean dip. Blanch the beans in a saucepan of boiling water for 4-5 minutes, drain, cool under cold water and then slip off the skins. This requires patience! Put the beans into a food processor then add the oil, lemon juice, garlic, mint, salt and pepper and blend until smooth. Taste and adjust seasoning. Add more oil or lemon if you want a smoother texture.
  3. Pre-heat grill (or BBQ) to a medium heat.
  4. Now make your skewers. Add a chunk of salmon, and then wave on a courgette ribbon so it is folded over itself. Repeat with another piece of salmon and courgette. More if your skewers are longer.
  5. Put the skewers under the grill, and cook for 5-6 minutes on each side on a medium-high grill until browned and the salmon flesh is cooked through.
  6. Meanwhile warm the flatbread on a hot griddle pan or warm in the oven, this will make it more pliable.
  7. Take to the table in a platter along with a fresh leafy salad and let your guests serve themselves.
You will need 6 wooden skewers, soaked in water for 30 minutes prior to cooking.
Recipe by Ceri Jones Chef at