Salmon Tikka Kebabs with Dahi Chutney
Ingredients
- 400g skinless salmon fillets
Marinade
- 35g natural yogurt
- 2 tsp lemon juice
- 1 tsp finely grated ginger
- 1 tsp finely grated garlic
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp chaat masala
- 1/2 tsp salt
- 1/2 tsp turmeric
Dahi chutney
- 20g fresh coriander
- 5g fresh mint
- 1 tbsp lemon juice
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 green chilli
- 1/4 tsp ground cumin
- 1/4 tsp chaat masala (optional)
- 1/4 tsp salt
- 190g natural yoghurt
Preparation
Put all the marinade ingredients in a bowl, mix well and then gently stir through the salmon pieces until evenly coated. Cover and refrigerate for a few hours.
If using wooden skewers soak in cold water for at least 30 minutes first. Then thread the pieces onto the four skewers.
Grill on high for 4 minutes then turn and cook for another four minutes.
Chutney
Put all the ingredients in a blender and blitz until smooth. Cover and refrigerate for 20 minutes or until needed.
Tips
Serve with Dahi Chutney, salad, extra fresh mint and coriander, and naan.
