Scallops and salmon skewers

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11 ingr.

10 min.


Scallops and salmon skewers

Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, place on the stainless steel grill and wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
Cut the salmon fillet into oblong strips.
We beat salmon on wooden skewers, sprinkling with scallops.
Season the prepared skewers with salt and pepper, place them on cedar tables, sprinkle with lemon juice and on the grill.
Bake for 10 minutes, one minute before the end of baking we spread the skewers with melted butter.
Cut the tomatoes into cubes, finely chop the coriander and mix with the olive oil. Season with salt and pepper.
We put the tomato mix with a spoon on the baked skewers.


500 gr. salmon file
300 gr. scallops
2 pcs. Aromatic baking cedar table
Wooden spit

For the sauce:
50 gr. spicy butter

For vegetable mix:
250 gr. tomatoes
Pinch the calendar
3 tbsp. olive oil