Salmon & leek kebabs with citrus-herb marinade – plus skewer review!

Well, I never thought I’d be reviewing skewers, but these ones are so brilliant I had to share them with you! DH and I bought these Weber skewers at a garden centre recently, to replace the disposable bamboo ones that we seem to be getting through at something of a rate. 

So what makes them so great? They have TWO PRONGS EACH. Each skewer has two parallel ‘arms’ joined by a loop at the ‘handle’ end. This means that each chunk of your kebab is held securely and can’t rotate on the skewer. So when you turn your kebabs over, they really turn over – you’re not just turning the skewer while the food stays still. Result – evenly cooked, perfectly grilled kebabs. Hurrah!

As DH says, “Normally, you turn the skewer, and some bits of the kebab turn, and some bits don’t so you end up having to turn lots of times, and turn the food separately with tongs, and some bits get overdone on one side but aren’t cooked on the other… With these skewers, you cook one side of the kebab, then you turn it over, and you cook the other side. And then, when it’s perfectly cooked through, you eat the kebab!”

Salmon & leek kebabs with citrus-herb marinade.

We used our fabulous skewers on the barbecue, and DH offers the following tips:

  • Don’t overload the skewers – leave an 8-10cm gap at the handle end (see photos). You can leave this empty part sticking off the side of the barbecue, so it doesn’t get too hot. Although the skewers are metal, so they will still get quite hot.
  • Use heat-resistant gloves when handling the skewers. Oven gloves would probably be fine, but heavy duty work gloves might be a more manly option!

Salmon & leek kebabs on the barbecue.

We did two sorts of kebabs – the delicious salmon & leek kebabs with citrus-herb marinade, for which the recipe is below, and some courgette & mushroom skewers as a vegetable side dish (which you can see in the photo above). To make the latter, I simply threaded sliced courgette & mushrooms onto the skewers, and brushed with olive oil before grilling. Yum. 

If you barbecue a lot, or even a little, this skewers are a great investment. I’m already thinking of all the things we can cook on them. As well as the lovely zesty salmon kebabs below, there’s also my Moroccan-spiced salmon kebabs. Plus lots of delicious vegetable ideas. Watch this space…

This makes 4 kebabs. Serve 1-2 kebabs per person, depending on how hungry you are.

Salmon & leek kebabs with citrus-herb marinade - post grilling.

Salmon & leek kebabs with citrus-herb marinade
Yields 4
Write a review
Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
240 calories
5 g
49 g
15 g
20 g
2 g
121 g
110 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 240
Calories from Fat 138
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 49mg
Sodium 110mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 1g
Protein 20g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 250-300g salmon
  2. 1 large leek
  3. 0.5 lime (halved lengthwise)
For the marinade
  1. Juice of half a lime
  2. 1 tbsp chopped tarragon
  3. 3 tbsp olive oil
  1. Cut the salmon into 16 cubes. Trim the leek and slice into 12 pieces. Slice the lime half into 8 slices.
  2. Divide the salmon, leek and lime slices between 4 skewers, alternating slices (see photo).
  3. Whisk the marinade ingredients together, then pour/brush over the kebabs. Leave to stand for at least 30 minutes and up to an hour.
  4. Cook the kebabs on a hot barbecue for a few minutes on each side. Serve hot.
July’s Four Seasons Food challenge, hosted by Delicieux and Eat Your Veg, is on the theme of Al Fresco Food. Yum yum!

One Comment:

  1. Pingback:Ultimate meat-free barbecue! 60+ recipes for mains, sides, sauces & desserts - Family-Friends-Food

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