Spiced Salmon Kebabs (Tandoori Rawas)

Photo: Jan Smith

Ajowan, sometimes called ajwain or carom, is a spice related to caraway and cumin, and you can find it in most Indian markets. It tastes similar to thyme, but it's more astringent. If you can't find ajowan, omit it.

Yield: 6 servings (serving size: 1 skewer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 41%
  • Fat: 11.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.6g
  • Protein: 32.6g
  • Carbohydrate: 1.9g
  • Fiber: 0.6g
  • Cholesterol: 84mg
  • Iron: 1.1mg
  • Sodium: 269mg
  • Calcium: 38mg


  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon coriander seeds
  • 1/2 teaspoon ajowan (carom seeds)
  • 3 cardamom pods
  • 2 whole cloves
  • 1 bay leaf
  • 1 (1-inch) cinnamon stick
  • 3 tablespoons plain low-fat yogurt
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (2 1/4-pound) salmon fillet, cut into (1-inch) cubes
  • Cooking spray


  1. Combine first 7 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Let cool. Place spice mixture in a spice or coffee grinder, and process mixture until finely ground.
  2. Combine spice mixture, yogurt, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add fish, tossing to coat; seal and marinate in refrigerator for 2 hours, turning occasionally. Remove fish from bag; discard marinade.
  3. Preheat broiler.
  4. Thread 5 pieces of fish onto each of 6 (12-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 7 minutes on each side or until done. Arrange the skewers on a platter.
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