A friday night favourite with only 10% of the calories, It's nice and easy too!
4 x 140g skinless salmon fillet, sliced into big chunks
oil to drizzle on the kebab
4 tbsp sweet chilli sauce
1 Lime - Juiced.
Mix the sweet chilli sauce with the freshly squeezed lime juice into a bowl.
Split into 2 and put half in a bowl as a mouthwatering dip.
Put the Salmon chunks onto skewers (We recommend 4, but it depends how much you like!)
Brush with chilli sauce and leave for 20 minutes.
Heat a griddle until it is very hot.
Drip the oil over the kebabs and add seasoning.
Cook in the griddle for 8 minutes occasionally turning the salmon until opaque.
Serve with the remaining dipping sauce.