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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is from Bal Arneson, Cooking Channel. I love Chicken Tikka and this idea of Salmon Tikka skewers sounds delish! Prep time does not include marinating time. Ingredients:
1 cup plain yogurt |
2 tablespoons fresh cilantro, chopped |
2 tablespoons tomato paste |
1 tablespoon fresh garlic, minced |
1 tablespoon fresh lemon juice |
2 teaspoons brown sugar |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1/2 teaspoon ground cardamom |
1/2 teaspoon red chili powder (this is indian chili powder and it is very hot, therefore, you may want to reduce the amount if you ) |
salt and pepper |
1 lb piece salmon (skin removed and cut into 20 chunks about 1-inch each) |
1 small orange bell pepper, cut into 16 equal pieces |
1 small red bell pepper, cut into 16 equal pieces |
vegetable oil (for the grill) |
lemon wedge (to garnish) |
4 long wooden skewers (soaked overnight to prevent burning) |
Directions:
1. For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.
2. For the skewers: Thread the 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 grill to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.
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