for 8 pieces

Skewers

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

Dip

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 pinch	salt
a little	pepper

How it's done

Skewers

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.

Dip

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.

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