Salmon skewers with chimichurri sauce, served with lemon and caper yogurt sauce and garnished with lime and fresh cilantro.

Serves 2-3 people

6 salmon skewers

For the yogurt sauce

1 cup Greek yogurt

1 tsp. 1 teaspoon capers

Juice and zest of 1 lime

1 clove of garlic, crushed

Salt and pepper

For the chimichurri

2 cloves of garlic

2 tablespoons olive oil

30 g red wine vinegar

1 bunch of coriander, finely chopped

1 bunch of basil, finely chopped

1 chili pepper, small, finely chopped

For the pitas:

2 Arabic pitas, cut into triangles

2 tablespoons of olive oil

1 tablespoon paprika

1 tablespoon of garlic powder

2 tablespoons of chili powder for garnish

Preheat the oven to 180 degrees.

Make the two sauces by placing all the ingredients in a bowl and mixing well.

On a baking tray lined with parchment paper, spread the pites. Sprinkle with the remaining ingredients and bake for 10 minutes.

Place the salmon skewers on a baking sheet lined with parchment paper or on the same baking sheet as the pies after they are baked. Heat up for 2 minutes.

Serve the salmon skewers on a large platter with the dips and wedges of lime and fresh cilantro. Drizzle with the chimichurri and serve with the freshly baked pita chips. Sprinkle with chili powder if desired.