BBQ Salmon Kebabs

2 cups of cherry tomatoes
Red capsicum cut into chunks
Skewers (if bamboo, soak for 20 minutes to avoid burning)

Thread salmon pieces, capsicum and tomatoes alternately on to the skewers (3 pieces of salmon + 3 pieces capsicum + 4 tomatoes per skewer).  Spray lightly with olive or avocado oil and cook on BBQ at medium heat for about 5 minutes, turning gently.  Squeeze lemon or lime juice over cooked skewers and serve with a large salad, jacket potato or brown rice.