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Za'atar salmon and courgette skewers with harissa yoghurt

  • 5.0 Star
  • Timer Prep 60 min
    Cook 15 min
  • Chart 176.0 cal/
  • Chef hat Easy


Grate the garlic cloves. To serve zest the lemons. Into 16 chunks cut the salmon fillets. Into 16 slices cut the courgettes.


  1. 1 In a bowl, mix together the za’atar, garlic, half the lemon zest, olive oil and a pinch of salt.
  2. 2 Add the salmon and courgette, and leave to marinate for at least an hour.
  3. 3 Mix together the yogurt, the remaining lemon zest and a pinch of salt.
  4. 4 Swirl through the harissa paste, then set aside.
  5. 5 Thread the salmon and courgette on to 4 skewers.
  6. 6 Place a griddle pan on a high heat.
  7. 7 When hot, cook the salmon skewers for 2 minutes, then turn and cook for a further 2 minutes.
  8. 8 Serve with the harissa yogurt and lemon wedges on the side.

3 Reviews

  • Brooklynbabe

    Delicious! Cooked this for a BBQ party recently worked great! Really tasty.

  • Sophie

    I used prawns instead but was a lovely summer dish...

  • Adele

    Really tasty dish, very much enjoyed by my BBQ guests.

  • Average per serving
  • Calories 176.0kCal
  • Fat11.4g
  • Saturated2.2g
  • Salt0.2g
  • Carbohydrates3.5
  • Sugar3.2g
  • Protein14.7g
  • Fibre0.6g