Ingredients
- 500g wild Alaska salmon, cubed
- 2 green chillies, halved
- 1 green pepper, cubed
- 8 mini bell peppers
- salt and freshly ground black pepper
- Marinade
- 2 tbsp tikka spice mix
- 2 garlic cloves, crushed
- 1/2 tbsp grated ginger
- 90ml natural yoghurt
- juice of 1/2 lemon
- 2 tbsp desiccated coconut
- Raita
- 4 tbsp natural yoghurt
- 4 tbsp coconut cream
- 6cm piece of cucumber, cubed
- 4 tbsp desiccated coconut
- zest of 1 lime
- juice of 1/2 lime
Method
- If you are using wooden skewers, soak 4 overnight in cold water
- Combine the ingredients for the marinade and stir in the salmon cubes. Cover and leave to marinate for 2-4 hours
- Meanwhile, mix together the ingredients for the raita and season to taste
- Thread the salmon cubes onto skewers, alternating with vegetables
- Oil the barbecue grill and cook the salmon skewers for 6-8 minutes, turning until the salmon is firm and cooked through
- Serve the skewers straight off the barbecue with plenty of raita
Phil's Tips
Add extra tikka mix to the marinade if you like spicy food
