Spiced Garlic and Salmon Kebabs With Tzatziki

Australian Good Taste

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 1⁄2 tablespoons olive oil
• 3  garlic cloves, peeled, coarsely chopped
• 2  tablespoons  coriander seeds
• 1  tablespoon cumin seed
• 1  tablespoon sesame seeds
• 2  teaspoons whole allspice
• 1  teaspoon flaked sea salt
• 6  salmon fillets, cut into 3cm pieces
• 1  bunch  Broccolini, trimmed
• 380  g couscous
• 500  ml boiling water
• 200  g  tzatziki

Directions

1. Place the oil, garlic, coriander, cumin, sesame seeds, allspice and sea salt in a mortar and gently pound with a pestle until a coarse paste forms. Transfer to a large bowl. Add the salmon and gently toss until well coated in the spice mixture. Thread salmon evenly among skewers.
2. Preheat a bbq grill or char grill pan on medium. Add the salmon skewers and cook, turning, for 2-3 minutes for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
3. Meanwhile cook the broccolini in a steamer basket over a saucepan of simmering water for 2-3 minutes or until bright green and tender crisp.
4. Place the couscous in a heatproof bowl and pour over the boiling water while stirring with fork. Cover with plastic wrap and set aside for 5 minutes or until all the liquid is absorbed. Use a fork to separate the grains.
5. Spoon the couscous ajong serving plates and top with the broccolini. Divide the salmon skewers among plates and serve with the tzatziki.