Ingredients:

• 700g salmon fillets or steaks, cubed
• juice of 2 lemons
• 1 tablespoon chopped fresh mint
• 2 tablespoons chopped parsley
• 1 red onion, peeled and cut into segments
• 1 red or yellow capsicum, deseeded and
• cut into chunks

Sauce

• 2/3 cup EASIYO yogurt
• juice of 1 lemon
• 1 tablespoon chopped fresh mint
• 1/4 cup peeled and finely diced cucumber
• lemon wedges and mint leaves to garnish

Method:

Place the cubed salmon in a shallow dish.
Mix together the lemon juice, mint and parsley and pour over the fish.
Place in the fridge to marinate for 1 hour, turning frequently so fish is well coated.

Thread the cubed fish onto metal or bamboo skewers, alternating the cubes with pieces of onion and capsicum.

Cook on a well-oiled hot barbecue or under a hot grill for 8-10 minutes, turning several times until the fish is cooked through.
While the fish is cooking, mix together the ingredients for the sauce. Pour the sauce over the cooked fish, garnish with the lemon wedges and mint leaves and serve immediately.

SERVES 4

Variations/Comments:

Soak bamboo skewers in water for at least 1 hour (but ideally overnight) to avoid charring.