Tandoori Salmon Skewers

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!


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


1In a bowl combine ½ cup yoghurt and paste. Coat salmon and thread onto 8 soaked bamboo skewers.

2In a large frying pan, heat oil on medium. Add onion, garlic, zest and spices to pan. Cook, stirring 3-5 mins until onion softens.

3Stir 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.

4Preheat 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.