Tandoori Fish Kebabs Recipe
Tandoori fish kebabs is one dish which you cannot resist making again and again. Treat your near and dear ones with this amazing tandoori fish kebabs as a side dish . Use the freshest of fish available to get a flavorful tandoori fish kebabs. I simply love tandoori fish kebabs which is believed to be a popular indian dish. Add this tandoori fish kebabs to your list of choicest foods and make it whenever you want to.
Ingredients
2 tablespoons lemon juice
2 tablespoons plain low-fat yogurt
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
1 teaspoon finely chopped fresh green chili pepper
1 teaspoon each ground cumin and coriander
1/2 teaspoon ground turmeric (optional)
1/4 teaspoon salt
1 1/2 pounds firm-fleshed white fish, cut into 1 -inch pieces; large shrimp, shelled and deveined;orsea scallops
1 medium-size yellow onion (8 ounces), cut into 1 -inch wedges
1 medium-size sweet red pepper (6 ounces), cored, seeded, and cut into 1 1/2-inch squares
Optional garnishes:
Minced fresh cilantro
Lemon wedges
Directions
1 In a large bowl, combine the lemon juice, yogurt, garlic, ginger, chili pepper, cumin, coriander, turmeric if desired, and salt. Add the fish or shellfish, toss to coat with the marinade, cover, and chill for 30 minutes.
2 Preheat the broiler, setting the rack 5 inches from the heat. Lightly grease four 12-or 14-inch metal skewers. Thread the fish alternately with the onion and red pepper on the skewers and arrange on the rack of a broiler pan. Broil the kebabs for 3 minutes on each side or until the fish is firm but still springs back when touched. When the kebabs are done, transfer them to a warm platter and garnish with cilantro and lemon wedges if desired.
2 Preheat the broiler, setting the rack 5 inches from the heat. Lightly grease four 12-or 14-inch metal skewers. Thread the fish alternately with the onion and red pepper on the skewers and arrange on the rack of a broiler pan. Broil the kebabs for 3 minutes on each side or until the fish is firm but still springs back when touched. When the kebabs are done, transfer them to a warm platter and garnish with cilantro and lemon wedges if desired.
