Courgette and salmon skewers

Courgette and salmon skewers

Total: 35 min. | Active: 25 min.
gluten-free, Low Carb
Nutritional value / piece: 165 kcal
, Fat: 11 g
, Carbohydrate: 2 g
, Protein: 13 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 garlic clove, squeezed
2 tbsp dill, finely chopped
¾ tsp salt
a little pepper
500 g salmon fillets, cut into approx. 3 cm cubes
1 courgette, finely sliced lengthwise
1 spring onion incl. green part, cut into pieces
1 organic lemon, quartered, thinly sliced
8 wooden skewers


150 g plain greek yoghurt
1 organic lemon use a little grated zest and 1 tbsp of juice
1 tbsp olive oil
2 tbsp dill, finely chopped
2 pinches salt
a little pepper
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How it's done

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Whisk together the oil, garlic and dill in a bowl, season. Add the fish cubes, courgette slices, spring onion and lemon slices, mix and thread alternately onto the wooden skewers.


In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 10 mins. Serve the skewers with the dip.

Good to know
Tip: Soak the wooden skewers in cold water for approx. 30 mins. to prevent them from burning during cooking, drain.
Serve with: Pita bread

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