Tandoori Salmon Tikka Skewers with Raita

Ingredients

• 600 g salmon fillets
• 200 ml natural yoghurt
• 3 tsp tandoori masala powder
• 3 clove garlic cloves
• 15 g fresh ginger
• 0.5 cucumber
• 15 g fresh mint leaves
• 2 lemon
• 1 tbsp sunflower oil

Method

1. 1

   Cut salmon into large chunks. Mix together half the yoghurt, tandoori masala, crushed garlic, grated ginger, oil and juice of one lemon. Coat the salmon pieces and leave to marinate for 15 minutes.

2. 2

   Meanwhile, make the raita by grating the cucumber, squeezing out excess moisture, and stirring into the remaining yoghurt with chopped mint, salt and a squeeze of lemon juice.

3. 3

   Thread marinated salmon chunks onto soaked wooden or metal skewers.

4. 4

   Cook skewers under a hot grill or on a griddle pan for 8–10 minutes, turning once carefully, until charred at the edges and just cooked through.

5. 5

   Serve skewers immediately with the cool raita and lemon wedges for squeezing.