Salmon Tikka

  • Preparation Time25 mins
  • Cooking Time5 mins
  • Serves4

For the Marinade

1 cup plain yoghurt
2 tablespoons chopped fresh coriander
2 tablespoons tomato paste
1 tablespoon minced ginger
1 tablespoon 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
2 cloves garlic, minced
A pinch of salt and pepper

For the Skewers

One 1-pound/500 g piece of salmon, skin removed and cut into 20 chunks, about 1-inch each
1 small orange pepper, cut into 16 equal pieces
1 small red pepper, cut into 16 equal pieces
Vegetable oil, for the grill
A pinch of salt
Lemon wedges, for serving

For the marinade: Whisk the yoghurt, coriander, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.

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.

Preheat an indoor grill or a barbeque 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.

Serve with lemon wedges.

Latest recipes

Shows on Dplay

Stream on Dplay