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.
And what better way to celebrate than…cooking meat on a stick! (yep, you knew that was coming, huh?)
I didn’t BBQ these for various reasons*, but feel free – that’s what summer is all about!
*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
- Mix everything but the salmon together in a bowl.
- 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).
- 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).
- Place under the broiler/grill for 15 minutes, turning once.
Like this? You might also like: