Ingredients

Salmon kebabs

1 kilogram thick salmon fillets or steaks

1/3 cup (80ml) olive oil

1 tablespoon sumac

Chickpea dip

410 gram canned chickpeas, rinsed, drained

2 tablespoon fresh flat-leaf parsley, coarsely chopped

1 tablespoon ground cumin

1/2 cup (125ml) cold water

Method

1.Cut salmon into 4cm cubes; thread three cubes onto each of 10 bamboo skewers.

2.Combine skewers, 2 tablespoons of the oil and sumac in large shallow dish. Cover; refrigerate 1 hour.

3.Meanwhile, blend or process chickpeas, parsley, cumin, remaining oil and the water until smooth; season to taste.

4.Cook skewers on heated oiled barbecue (or grill or grill pan). Serve kebabs with chickpea dip.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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