Directions for: Salmon Tikka
Ingredients
Marinade2 Tbsp cilantro, chopped
1 Tbsp lemon juice
2 clove garlic, minced
1 Tbsp ginger, minced
1 cup plain yogurt
2 Tbsp tomato paste
2 tsp brown sugar
tsp red chili powder
tsp ground cardamom
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 pinch salt and pepper
Skewers1 500g piece of salmon, skin removed and cut into 20 chunks, approx. 1-inch each
1 small red pepper, cut into 16 equal-sized pieces
1 small orange pepper, cut into 16 equal-sized pieces
1 pinch salt
vegetable oil for grill
lemon wedges for serving
Directions
Marinade1. Whisk all of the marinade ingredients together until well blended.
Skewers1. You will need 4 long metal or wooden skewers. If using wood, soak them overnight before using.
2. Thread pieces of salmon and peppers onto the skewers using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
3. Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and season them with salt. Place on the grill and cook for about 5-6 minutes, turning about halfway through cooking. Skewers are done when fish is firm and slightly charred.
4. Serve with lemon wedges.
See more: Fish, Indian, Grill, Herbs, Hot and Spicy, Vegetables, Main, Dinner, Spring, Summer, BBQ, Moderate