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PrintPINK SALMON KEBABS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Combine salmon cubes with ginger-garlic paste and sufficient salt in a bowl, and marinate them for 30 minutes.
- Then add yoghurt, cumin powder, honey and cream cheese to the marinated salmon cubes and set aside for 10 more minutes.
- Preheat the oven to 180° C/350° F/Gas 4 or light the barbeque.
- Thread the marinated salmon onto thin skewers and baste with beetroot puree.
- Cook on the barbeque or in the oven till they are cooked completely.
- Remove gently from the skewers and arrange on serving plate.
- Serve hot with Coriander and Mint Chutney.
INGREDIENTS
- 500 grams pink salmon fillets, cut into 2-inch cubes
- 2 tablespoons ginger-garlic paste
- 150 ml plain yoghurt, whisked
- ½ teaspoon cumin powder
- 1 tablespoon honey
- 3 tablespoons cream cheese
- 100 ml beetroot puree, strained
- Salt to taste
To serve:
- Coriander and Mint Chutney
7 comments for “Pink Salmon Kebabs”
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