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Recipe

Salmon chermoula kebabs

  • 5 mins cooking
  • Makes 16 Item
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Ingredients

Salmon chermoula kebabs
  • 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

Salmon chermoula kebabs
  • 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.

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