Tandoori salmon kebabs with lemon & chilli mayonnaise
Succulent salmon skewers with a hint of spice
About this Recipe
The gently spiced yoghurt marinade and tangy mayonnaise are a perfect match for the rich salmon, but this also works well with any firm white fish or chicken. Simple enough for a mid-week meal or easy to wow your dinner guests with!
Step by Step Instructions
1 red or green long chilli, deseeded
- 2 medium cloves of garlic
- 2 cm fresh ginger, peeled
- 1 large lemon, zest and juice
- 2 sprigs fresh coriander, leaves only
- 100ml natural Greek yoghurt or plain coconut yoghurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 800g fresh salmon fillets, skinless
For the mayonnaise
- 1 fresh red or green chilli
- 30g fresh coriander leaves (1 large bunch)
- 150g good quality mayonnaise
- 1/2 tsp ground cumin
- Juice of a large lemon
- Salt & pepper, to taste
Place the fresh chilli, garlic, fresh ginger, lemon zest and coriander leaves into a food processor and whizz for a few seconds, then scrape down the sides and whizz again until finely chopped.
Add the yoghurt, chilli powder and turmeric and whizz again for a few seconds to blend thoroughly. Pour into a large glass or ceramic dish.
Cut the salmon into large oblong chunks around 8 or 9cm long and 4cm wide. Toss in the dish with the yoghurt marinade, coating all pieces completely and leave in the fridge for at least 30 minutes.
To make the mayonnaise, whizz the fresh chilli and coriander leaves in a clean food processor for a few seconds, scrape down the sides and blitz again until finely chopped. Add the mayonnaise, cumin, lemon juice and salt & pepper, before whizzing for a few more seconds to combine thoroughly. Refrigerate until ready to eat.
Preheat the oven grill to a medium high heat. Once the salmon has marinaded, thread each piece onto metal skewers, adding 3 or 4 chunks per skewer. Thread length ways, piercing each salmon piece from one of the 4cm ends and pushing the skewer right the way through the middle length and out at the other 4cm end. Place on an oven grill tray lined with foil, spoon over any remaining marinade and grill for 3 to 4 minutes on each side.
Serve the salmon skewers on a bed of rocket or baby spinach leaves, with warm flat breads, rice or quinoa, cucumber batons and a generous serving of the mayonnaise.
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