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Spiced Salmon Kebabs with Yoghurt Sauce

  • Preparation Time20 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyMedium
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cardamom pods
3 cloves
1 cinnamon stick
1 cup Greek yoghurt
1/2 small red onion, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon cayenne pepper
1 (2-pound) fillet salmon, cut horizontally into 1-inch thick slices
Olive oil, for drizzling
Heat grill to high. Place spices in a small saute pan and toast on the grill for 45 to 60 seconds, shaking the pan several times, or until just fragrant. Let cool slightly and grind in a spice grinder or coffee grinder until finely ground.

Process yoghurt, onion, lemon juice, zest, cayenne, and toasted spices in a food processor until smooth. Set aside or refrigerate if not using for a while.

Thread salmon onto skewers so the fish lies flat. Drizzle with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred and just cooked through. Serve with yoghurt sauce on the side and drizzle the juice of 1/2 orange over all.

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