Salmon Tikka Kebabs
Preparation time: 15 minutes | Marinating time: 30 minutes | Cooking time: 10 to 12 minutes | Serves: 4
3 tbsp Indian spices
600g salmon fillets
4 tbsp greek yoghurt
1 red onion (cut into big chunks)
Remove the salmon skin and slice the fillets into chunks. Squeeze half the lime juice over the fish and rest for 5 minutes.
In a mixing bowl combine the Indian spices with the yogurt, 1 teaspoon of salt and remainder of the lime juice. Throw in the salmon chunks and coat thoroughly. Cover with cling film and refrigerate for 30 minutes.
Meanwhile, soak 4-5 wooden skewers in water and pre-heat the oven to 180°C.
Thread fish and pieces of red onion alternately onto the skewers without any gaps in between the pieces. Place the skewers on a foil-lined roasting tray and bake for 10-15 minutes, until cooked through (when the fish flakes easily with a fork and the flesh looks opaque).
SERVING SUGGESTION: Serve immediately with rice and greens.