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Tandoori Seafood Kebabs

Tandoori Seafood Kebabs

Coastal Living SEPTEMBER 2002

  • Yield: 4 servings

Ingredients

  • 1 (8-ounce) container plain yogurt
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 to 1 teaspoon salt
  • 2 pounds salmon fillets, cut into 2-inch cubes
  • 1 onion, cut into thin wedges
  • 1 pint cherry tomatoes

Preparation

Stir together first 9 ingredients in a large shallow dish. Add fish, tossing gently to coat. Cover and chill 30 minutes.

Alternately thread salmon, onion, and tomatoes on 8 (6- to 8-inch) skewers. Grill, covered with lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until done.

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Tandoori Seafood Kebabs recipe

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