Directions:
- Cut fish into 1 1/2 inch cubes; cover and refrigerate.
- Heat salt and spices in a small skillet over medium heat until fragrant; place spices in a 2 quart glass dish. Add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
- Add fish and prawns; turn to coat. Cover and refrigerate at least one hour but no longer than two hours!
- Heat up grill.
- Thread salmon and prawns onto skewers, alternating with bell peppers.
- Grill kabobs over medium-hot heat for about 2 minutes per side until flish flakes easily when tested and shrimp are pink and opaque.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.5 Kcal (1417 kJ) | ||
| Calories from fat | 99.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 225.19mg | 75% | |
| Sodium | 1224.6mg | 51% | |
| Potassium | 810.36mg | 17% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 48.31g | 97% | |
| Vitamin C | 72.5mg | 121% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.6mg | 142% | |
| Calcium | 135.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 94.26 Kcal (395 kJ) | ||
| Calories from fat | 27.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 17% | |
|---|---|---|---|
| Cholesterol | 62.7mg | 75% | |
| Sodium | 340.99mg | 51% | |
| Potassium | 225.65mg | 17% | |
| Total Carbs | 2.47g | 3% | |
| Sugars | 1.4g | 20% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 13.45g | 97% | |
| Vitamin C | 20.2mg | 121% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 7.1mg | 142% | |
| Calcium | 37.7mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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