Tandoori Salmon Skewers

Mouth-watering kebab-inspired salmon skewers infused with tandoori, curry and other spices. This is sure to be the star of the dining table!

Yield: 4 Servings
Prep Time: 20 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 1 cup Greek-style yoghurt, plus extra to serve
• 1 tbsp tandoori paste
• 750 g skinless salmon fillet, cubed
• 2 tbsps olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 lemon, grated zest, juice, plus extra wedges to serve
• 3 green cardamom pods, bruised
• 3 whole cloves, lightly bruised
• 2 tsp curry powder
• 400 g can lentils, rinsed, drained
• 1 cup vegetable stock
• 60 g baby spinach
• ⅓ cup coriander leaves
• Mango chutney, warmed, to serve

Steps

01. In a bowl combine ½ cup yoghurt and paste. Coat salmon and thread onto 8 soaked bamboo skewers.

02. In a large frying pan, heat oil on medium. Add onion, garlic, zest and spices to pan. Cook, stirring 3-5 mins until onion softens.

03. Stir in lentils to coat in oil mixture. Pour in stock and bring to boil. Simmer 2-3 mins until reduced slightly. Remove from heat and set aside. Mix spinach through. Cover and set aside 3 mins until spinach wilts. Add coriander and lemon juice.

04. Preheat grill on high. Place salmon skewers on a foil-lined oven tray. Grill 6-8 mins, turning, until lightly charred and cooked through. Serve with lentils, mango chutney, extra yoghurt and lemon wedges.

TIP: Soak bamboo skewers in warm water 20 mins to help prevent scorching, or use metal skewers.Photo: James Moffatt/Bauer