These tasty salmon skewers have the perfect balance of rich and bright flavours. They’re a great party starter, too.
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Combine oil, harissa paste, garlic and lemon juice in a medium bowl. Season. Add salmon, stir to coat and set aside for 20 mins to develop the flavours.
To make the tahini sauce, combine the tahini, yoghurt, lemon juice and garlic in a small bowl. Add 1/3 cup (80ml) hot water and stir until smooth. Season.
Thread the salmon mixture and lemon slices, folded, onto metal or soaked bamboo skewers. Heat a barbecue grill or chargrill on medium-high. Spray salmon skewers with olive oil spray. Cook, turning occasionally, for 4 mins or until lightly charred and just cooked through.
Transfer skewers to a serving platter. Sprinkle with sumac and mint. Serve immediately with lemon wedges and tahini sauce.
COOK. STORE. SAVE.
Use it up: Enjoy any leftover tahini sauce on salads or with roast potatoes.
Smart swap: Use chicken thigh fillets instead of salmon for a just-as-tasty, budget-friendly take on this winning starter.