Incredible Beef Resepi - Beer-Brined Grilled Veal Chops

Directions for: Salmon Tikka

Ingredients

Marinade

2 Tbsp cilantro, chopped

1 Tbsp lemon juice

2 clove garlic, minced

1 Tbsp ginger, minced

1 cup plain yogurt

2 Tbsp tomato paste

2 tsp brown sugar

tsp red chili powder

tsp ground cardamom

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

1 pinch salt and pepper

Skewers

1 500g piece of salmon, skin removed and cut into 20 chunks, approx. 1-inch each

1 small red pepper, cut into 16 equal-sized pieces

1 small orange pepper, cut into 16 equal-sized pieces

1 pinch salt

vegetable oil for grill

lemon wedges for serving

Directions

Marinade

1. Whisk all of the marinade ingredients together until well blended.

Skewers

1. You will need 4 long metal or wooden skewers. If using wood, soak them overnight before using.

2. Thread pieces of salmon and peppers onto the skewers using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.

3. Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and season them with salt. Place on the grill and cook for about 5-6 minutes, turning about halfway through cooking. Skewers are done when fish is firm and slightly charred.

4. Serve with lemon wedges.

See more: Fish, Indian, Grill, Herbs, Hot and Spicy, Vegetables, Main, Dinner, Spring, Summer, BBQ, Moderate