Salmon and courgette kebabs with rose harissa

INGREDIENTS:

• 6oog salmon 
• 2tbsp olive oil
• 2tbsp rose harissa
• Small handful chopped parsley
• Zest of 1 lemon
• 2 medium courgettes

METHOD:

1. Take 8 wooden skewers and soak for 30 minutes in water. 
2. Cut the salmon into 4-5cm chunks and place into a bowl. 
3. Cut the courgettes into a similar size as the salmon and add to the bowl. 
4. Add all the other ingredients and toss everything together. Thread the salmon and courgette onto the skewers. 
5. Cook either on a hot bbq or under a hot grill for about 10 minutes, turning every so often.