Salmon Tikka

Recipe is from Bal Arneson, Cooking Channel. I love Chicken Tikka and this idea of Salmon Tikka skewers sounds delish! Prep time does not include marinating time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup plain yogurt
• 2  tablespoons fresh cilantro, chopped
• 2  tablespoons tomato paste
• 1  tablespoon fresh garlic, minced
• 1  tablespoon fresh lemon juice
• 2  teaspoons brown sugar
• 1  teaspoon ground coriander
• 1  teaspoon ground cumin
• 1  teaspoon turmeric
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon red chili powder (this is Indian chili powder and it is very hot, therefore, you may want to reduce the amount if you )
•  salt and pepper
• 1  lb  piece salmon (skin removed and cut into 20 chunks about 1-inch each)
• 1  small orange bell pepper, cut into 16 equal pieces
• 1  small red bell pepper, cut into 16 equal pieces
•  vegetable oil (for the grill)
•  lemon wedge (to garnish)
• 4  long  wooden skewers (soaked overnight to prevent burning)

Directions

1. For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.
2. For the skewers: Thread the 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 grill to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.