Name: Salmon chermoula kebabs
Cook time: 5 min
Total time: 5 min
Ingredients: 3/4 cup extra virgin olive oil; 1 lemon, juice; 1 small red onion, chopped; 4 clove garlic, peeled, chopped; 1 tablespoon ras el hanout; 1 tablespoon ground turmeric; 2 teaspoon paprika; 1 teaspoon chilli flakes; 1 bunch parsley, leaves picked, chopped; 1 bunch coriander, roughly chopped; 1/4 cup natural greek yoghurt; 800 gram pin-boned skinless salmon fillet; wooden skewers, soaked

Ingredients

3/4 cup extra virgin olive oil

1 lemon, juice

1 small red onion, chopped

4 clove garlic, peeled, chopped

1 tablespoon ras el hanout

1 tablespoon ground turmeric

2 teaspoon paprika

1 teaspoon chilli flakes

1 bunch parsley, leaves picked, chopped

1 bunch coriander, roughly chopped

1/4 cup natural greek yoghurt

800 gram pin-boned skinless salmon fillet

wooden skewers, soaked

Method

1.In a food processor, combine oil, juice, onion, garlic and spices. Process to a paste. Add herbs; process until almost smooth.

2.In a small bowl, combine 2 tablespoons chermoula mixture with yoghurt. Season to taste.

3.Slice salmon into 1.5cm-thick strips. Thread each salmon slice lengthways onto skewers in a wavy pattern. Place in a shallow dish. Pour over yoghurt mixture and coat well. Cover; chill 15 minutes.

4.Preheat an oiled char-grill or barbecue plate on medium. Char-grill salmon 1 minute each side, until cooked to your liking.

5.Serve with remaining chermoula mixture for dipping.

Women's Weekly Food