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Salmon kebabs

Ingredients

2 Salmon fillets 1 Packet skewers
1 Carton of mushrooms
1 Courgette
1 Packet of small onions (Shallot’s)
1 Pepper any colour

Topping:
Sweet Chilli Thai Spread

Method

Cut the salmon fillets, pepper and the courgette into small cubes. Peal the onions and remove the outer skin.

Take 1 skewer and push 1 piece of salmon, 1 piece of courgette, 1 mushroom 1 piece of pepper and 1 small onion. Repeat the process until the skewer is full.

Place the skewers onto a baking tray and using a brush coat each one with the sweet chilli Thai spread.

Place in the main oven on shelf position 5, counting from the bottom upwards.

Select the G button for Genus mode and select programme 1.

Enter 15 minutes into the timer and the oven will calculate down itself to the Genus time.

If you prefer your kebabs cooked a little longer you can always add another minute at the end of the cooking time or take away a minute for a crunchier vegetable.

To Cook Conventionally – Set oven on 200°C and preheat for 15 minutes and cook for approximately 15-20 minutes.

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