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Tuna and Salmon Kebabs with Sweet Potato Salad

This is beautiful and healthy recipe will change the way you think about kebabs! Start it the day ahead so the fish and vegetables can really lounge in the marinade.


  • For the marinade:

  • For the sweet potato salad:


  • 1.

    Combine the marinade ingredients in a bowl, add the fish and vegetables and marinade for 4-8 hours.

  • 2.

    Thread the fish and vegetables on to wet skewers and brush with oil. Place on a hot barbecue turning frequently. They should cook in 4-5 minutes.

  • 3.

    To make the sweet potato salad, peel the sweet potatoes and cut into 1 cm dice, boil for about 10-15 minutes, making sure that you don’t over cook them. Leave them to cool slightly and season lightly.

  • 4.

    If using a mayonnaise, place it into a bowl – if you feel it’s too thick, add a tbsp of water to thin it down. Add the spring onions and chives and pour over the cooled sweet potatoes. Gently turn the mixture without breaking the potatoes up. Check the seasoning and sprinkle with chopped parsley and a pinch of cayenne. Chill and serve. If using a vinaigrette, pour it over the potatoes while they are still warm. When cool, add all the other ingredients omitting the mayonnaise.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Tuna and Salmon Kebabs with Sweet Potato Salad.


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