serves / makes 2
10 prep time
10 mins cooking time


This is a lovely summary dish, it would be perfect for a BBQ, if the weather every gets warm enough! These kebabs also make a great packed lunch as they taste just as good cold.

Experiment with the vegetables, meat and seasoning to suit your own tastes.




  • 2 salmon steaks
  • 4 asparagus stalks
  • 1 teaspoon harissa paste
  • 1 teaspoon garlic paste
  • 1 teaspoon dill
  • 1 teaspoon parsley
  • 2 teaspoons lemon juice
  • salt and pepper for seasoning


  1. Slice each asparagus stalk in four
  2. Bring a small pan of salted water to the boil
  3. Add the asparagus and cook for 2 minutes
  4. Remove from the pan
  5. Remove the skin from the salmon and cut into even sized chunks
  6. Place the salmon chunks, harissa paste, garlic paste, dill, parsley, lemon juice and seasoning in a bowl
  7. Mix until well combined
  8. Thread the salmon and asparagus alternatively onto four small skewers
  9. Heat a grill or frying pan over a medium to high heat
  10. Add a drizzle of olive oil
  11. Cook the kebabs for about 4-5 minutes on each side
  12. Serve with a salad and a drizzle of balsamic glaze

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