Skill Level: Easy
250ml plain yogurt
2 tablespoons chopped fresh coriander
2 tablespoons tomato puree
1 tablespoon minced ginger
1 tablespoon lemon juice
2 teaspoons brown sugar
1 tablespoon Tikka Masala Spice
2 cloves garlic, crushed and finely chopped
A pinch of salt and pepper
One 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
You will need 4 long metal or wooden skewers. If using wood, soak them overnight before using to prevent them burning during cooking.
For the marinade:
Whisk the yogurt, coriander, tomato puree, ginger, lemon juice, brown sugar, Tikka Masala Spice, garlic and salt and pepper together until well blended.
For the skewers:
1. 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.
2. 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 and place in the refrigerator to marinate for at least 1 hour ideally overnight.
3. Preheat a grill or a BBQ to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt.
4. 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.