Grilled Jerk Salmon Skewers

20 mins prep time

7 mins cooking time

2 servings

19 ingredients

19 Ingredients:

  • 400 g fresh salmon (skinned, pin-boned and cubed)
  • 1 tbsp. jerk seasoning
  • 8 tbsp. hummus
  • ½ cup cooked chick peas
  • 2 cups baby heirloom tomatoes (cut into halves)
  • ½ cup micro herbs
  • to taste salt and freshly ground pepper
  • ½ lime (juice)
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. ground allspice
  • 1 tbsp. dried thyme leaves
  • 1 ½ tbsp. salt flakes
  • 1 tbsp. dark brown sugar
  • 3 teaspoons cayenne pepper
  • 2 tbsp. onion powder
  • 2 tsp. ground black pepper
  • 2 tsp. garlic powder
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cinnamon


To make the jerk mix, place all the above ingredients into a dry clean jar, tightly close the lid and shake until well combined.

Place the salmon cubes onto skewers and grill above hot coals until just cooked and glossy inside. They will need only a minute on each side, depending on the thickness.

Spread the hummus onto the plates and scatter the whole chick peas and tomato halves over the top. Top with the jerk salmon cubes, a light drizzle of olive oil, a squeeze of lime juice and a scattering of the herbs.