Here’s a healthy hearty twist on kebab skewers: Salmon Souvlaki. Souvlaki is the Greeks “fast” food. It’s usually marinated lamb or pork served with heaps of sides likes tzatsziki, rice, garlic bread, fried potatoes or pitta bread- basically anything they can find.

It’s definitely a Greek staple and when it comes to island life, it’s a hearty and heavy meal they can always rely on regardless of the season.

If you’re trying to cut down on your red meat, fancy something lighter or just bloody love salmon- try these herby, hallumi and veg salmon souvlaki skewers drowned in mouth watering marinade.

I mostly survived on veggies and fish in Greece but after visiting Annas in Skopelos town (who made this dish with sword fish and prawns too), I became obsessed with this take on classic souvlaki. The mix of flaky fresh fish, chunky roasted veg, herby marinade and rice is a mediterranean dream.

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Grill butternut squash in a dash of oil, thyme, pepper and salt for half an hour on 180c.

When your butternut squash is golden and roasted, cut up thawed fillets of salmon into chunky squares making sure to leave the skin on to stop them from falling apart.
Next, cut up chunks of red and yellow peppers, red onion, button mushrooms, cherry tomatoes and hallumi.

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Slide all your ingredients onto the skewers and rest in a baking tray.

Pour oil, lemon just, thyme, basil, pepper, and crushed garlic over the skewers, making sure they’re resting in the marinade. I wouldn’t add salt at this point because the hallumi is so salty once it’s cooked anyway.

Pop them under the grill for 10-15 mins and five minutes before the end, chop chives and throw them over the top of the skewers.

Serve with rice and a simple salad for a refreshing, summery and delicious Greek treat.

This would be literally perfect on a spring day with a glass of white wine. It’s also ridiculously easy to make so it’s awesome when you want to to make something quirky but quick for when friends come over.

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