Tandoori-Style Seafood Kabobs |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Another tasty recipe from Thai Cooking & More for the grill which I only slightly modified NOTE - any firm fish can be used for this, such as tuna steak or swordfish steak. Or use a combination of if you have access to them NOTE 2- prep time does NOT include 1 hour marinating time. Ingredients:
1 lb salmon fillet |
1 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon black pepper |
1 dash cinnamon |
1 dash ground cloves |
1 dash ground nutmeg |
1 dash ground cardamom (optional) |
1/2 cup low-fat yogurt, plain |
1/4 cup lemon juice |
1 tablespoon fresh ginger, minced |
1 tablespoon olive oil |
2 garlic cloves, minces |
1 jalapeno pepper, seeded and minced |
1 lb large shelled prawn, deveined with tails intact |
1 red bell pepper, cut into bite sized pieces |
1 green bell pepper, cut into bite sized pieces |
wooden skewer, soaked at least 30 minutes prior to using |
Directions:
1. Cut fish into 1 1/2 inch cubes; cover and refrigerate.
2. Heat salt and spices in a small skillet over medium heat until fragrant; place spices in a 2 quart glass dish. Add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
3. Add fish and prawns; turn to coat. Cover and refrigerate at least one hour but no longer than two hours!
4. Heat up grill.
5. Thread salmon and prawns onto skewers, alternating with bell peppers.
6. Grill kabobs over medium-hot heat for about 2 minutes per side until flish flakes easily when tested and shrimp are pink and opaque.
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