This recipe takes seconds to prepare. You can use a variety of different things in place of the onion and peppers; tomatoes, mushrooms, aubergine, courgettes, mange tout or baby sweetcorn, all rich in antioxidants. Using garlic to infuse the olive oil before drizzling onto the kebabs will add extra flavour.
2 medium sized salmon fillets, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 red onion, cut into quarters
1 tbsp olive oil
2 tsp lemon juice or balsamic vinegar
1. Thread the ingredients alternatively on to metal skewers.
2. Drizzle kebabs with olive oil and lemon juice or balsamic vinegar and place under a medium grill until cooked. Turn occasionally.
3. Season with freshly ground black pepper.
Serve with brown basmati rice for a balanced and filling meal.