Salmon Tikka Kebabs

I served 'em with an avocado and lime dip - strange combo, but it worked

I served ’em with an avocado and lime dip – strange combo, but it worked

The summer solstice was last week. This annual astronomical event was regarded by ancient civilisations as a turning point for the year, a celebration of fertility and the sign that the short, dark days of winter are finally over.

To me, however, it means that meat-on-a-stick season is here again.

mixing the marinade (if you don't do dairy you could use coconut milk yoghurt)

mixing the marinade (if you don’t do dairy you could use coconut milk yoghurt)

And what better way to celebrate than…cooking meat on a stick! (yep, you knew that was coming, huh?)

adding the salmon

adding the salmon

I didn’t BBQ these for various reasons*, but feel free – that’s what summer is all about!

eating the salmon

eating the salmon

*Reason #1: Our back patio looks like a high-speed meteorite touched down there (in reality it was an over-eager plumber trying to find a leaky pipe and doing a kind of ‘Find the Leak by Smashing Through the Pesky Concrete’ treasure hunt with our meticulously laid brick work).

Salmon Tikka Kebabs (serves 3)

  • 2 salmon fillets, cut into large chunks
  • 1/2 cup plain, full-fat yoghurt
  • 1 tsp tumeric
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • a pinch of chili powder
  • 1 tsp fresh lemon juice
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1 clove garlic, minced
  1. Mix everything but the salmon together in a bowl.
  2. Add the salmon and stir until thoroughly coated. Cover and transfer to the fridge. Let it marinate for at least an hour (overnight would be better but I realise it’s hard to be that organised).
  3. Remove from marinade, shaking off any excess. Carefully thread the chunks onto skewers (I used about 3 chunks per stick and it made 3 skewers, you want to make sure they’re not crowding each other).
  4. Place under the broiler/grill for 15 minutes, turning once.

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8 thoughts on “Salmon Tikka Kebabs

  1. It’s raining in England tonight but I will definitely be cooking this on the BBQ soon. I hardly ever BBQ fish (always chicken, burgers etc.) but this will make a delicious, healthy alternative.

  2. Pingback: Baked Salmon with Coconut Cilantro Sauce | Things My Belly Likes

  3. Pingback: Lebanese-spiced Kebabs | Things My Belly Likes

  4. Pingback: Spiced Lamb Skewers | Things My Belly Likes

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