Scampi – Salmon Skewer
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 24 scampi
- 400 g salmon fillet (s)
- 2 large bell peppers, red and / or green
For the marinade:
- 8 tablespoon oil (olive oil)
- 4 tablespoon lemon juice
- 6 cloves garlic
- 2 bunch basil
- 1 bunch parsley
- 1 bunch dill
- 2 onions)
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- This is a very tasty grill recipe. Salmon and scampi are very suitable for grilling on the charcoal grill.
- First prepare the marinade. Mix the oil with the lemon juice very well. Crush the garlic cloves with the salt very finely and mix together with the pepper, the very finely diced onion and the chopped herbs. If you have it, you can puree the whole thing briefly in a food processor.
- Remove the head and intestines from the scampis, cut the salmon fillet into 16 pieces. Put the scampi and fish in the marinade and marinate for at least 60 minutes (I marinate them mostly overnight).
- I calculate two skewers per person. Put the scampi and salmon on skewers in the order: scampi, bell pepper, salmon, bell pepper, scampi, bell pepper, salmon, bell pepper, scampi.
- Place the skewers on the hot charcoal grill and grill for 5-6 minutes on each side, brushing the marinade over and over again.
- This goes well with baked potatoes and various salads
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