Thai Salmon Kebabs


  • 4 tbsp sweet chilli sauce
  • juice 1 lime
  • 4 x 140g/5oz skinless salmon fillet, cut into large chunks
  • oil, for drizzling



  • Combine the sweet chilli sauce and lime juice in a bowl. Pour half the mixture into a bowl for serving. Thread the salmon onto 4 skewers and brush with the remaining chilli sauce. Marinate for 20 mins.
  • Heat a griddle pan until very hot. Shake excess marinade from the kebabs, then drizzle with oil, season and griddle for 8 mins, turning occasionally until the salmon is opaque and comes away easily from the pan. Serve hot with the dipping sauce.