Salmon tikka kebabs
- 75g low-fat yogurt
- 1 clove garlic, crushed
- 1tbsp chopped coriander
- 2cm piece ginger, grated
- 2tsp garam masala
- 2tbsp lemon juice, plus wedges to serve
- 1 mild red chilli, finely chopped (optional)
- 2 x 240g packs Asda 2 Salmon Fillets, skinned and cut into chunks
- 1 large red onion, cut into chunks
- 1tbsp rapeseed oil
Soak 4 bamboo skewers in cold water for at least 30 mins.
In a large nonmetallic bowl, mix the yogurt, garlic, coriander, ginger, garam masala, lemon juice and chilli, if using. Add the salmon and toss to coat. Cover and chill for 20 mins.
Preheat the barbecue or grill to medium.
Thread the salmon onto the skewers, alternating with pieces of onion. Brush with oil. Barbecue for 3-4 mins on each side, until they start to char. Or, put the skewers on an oiled baking tray and grill for 3-4 mins each side.
Serve 1 skewer per person with the lemon wedges and cucumber raita.