Tandoori-Style Seafood Kabobs

Name: Tandoori-Style Seafood Kabobs
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 lb salmon fillet; 1 tsp salt; 1 tsp ground cumin; 0.5 tsp black pepper; 1 pinch cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; 1 pinch ground cardamom; 0.5 cup low-fat yogurt; 0.25 cup lemon juice; 1 tbsp fresh ginger; 1 tbsp olive oil; 2 garlic cloves; 1 jalapeno pepper; 1 lb large shelled prawn; 1 red bell pepper; 1 green bell pepper; wooden skewer

South Asian kebabs of salmon, prawns and yogurt, seasoned with cumin and cinnamon and grilled.

34 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 4 min · 34 min total
Difficulty: medium

1
Cut fish into 1 1/2 inch cubes; cover and refrigerate. Heat salt and spices in a small skillet over medium heat until fragrant; place spices in a 2 quart glass dish. Add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
2
Add fish and prawns; turn to coat. Cover and refrigerate at least one hour but no longer than two hours!
3
Heat up grill. Thread salmon and prawns onto skewers, alternating with bell peppers. Grill kabobs over medium-hot heat for about 2 minutes per side until flish flakes easily when tested and shrimp are pink and opaque.
2 min