Salmon skewer on the barbeque is as easy as popular. If it is too long for summer and barbecue season, there is nothing in the way of cooking salmon skewers in a baking pan.
Preheat the grill.
Cut the salmon fillet into large cubes and thread four cubes on each skewer.
Mix fennel, cloves, chili and salt together well and roll salmon spear spice mixture.
Grill salmon skewers 2 minutes on each side.
Warm pita bread lightly on the grill just before serving.
Cut the tomatoes, cucumber and feta cheese into cubes and shallots into thin wedges.
Mix in olives and chopped oregano, olive oil and pour over the salad.
Peel the cucumber, cut lengthwise, remove seeds with a spoon and grate it coarsely.
Sprinkle some salt over cucumber and let rest for 15 minutes before the screening of the liquid.
Finely chop the garlic and mix with the other ingredients for tzatziki.
Season with salt and pepper.
Serve salmon skewers with pita bread, Greek salad and tzatziki.
Tip: If using wooden skewers, these must be in the water for approx. 30 minutes before use.