Tandoori Slyle Seafood Kabobs Recipe
These Tandoori Style Seafood Kabobs are an extravagance on seafood ! Collect a variety of seafood like salmon fillet, tuna steak, swordfish steak or shrimp and grill them with bell peppers. Your joy will know no bounds once you bite into one of these Tandoori Style Seafood Kabobs just once. Just try and let me know how you felt eating them.
Ingredients
1/2 pound each salmon fillet, tuna steak and swordfish steak
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon black pepper
Dash ground cinnamon
Dash ground cloves
Dash ground nutmeg
Dash ground cardamom (optional)
1/2 cup plain low-fat yogurt
1/4 cup lemon juice
1 piece (1-inch cube) peeled fresh ginger, minced
1 tablespoon olive oil
2 cloves garlic, minced
1/2 jalapeno pepper, seeded and minced
1/2 pound large shrimp, shelled with tails intact, deveined
1 each red and green bell pepper, cut into bite-size pieces
Fresh parsley sprigs
Fresh chives
Directions
Cut fish into 1 1/2 inch cubes; cover and refrigerate.
Heat salt and spices in small skillet over medium heat until fragrant (or spices may be added to marinade without heating); place spices in 2-quart glass dish.
Add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
Add fish and shrimp; turn to coat.
Cover and refrigerate at least 1 hour but no longer than 2 hours.
Thread a variety of seafood onto each metal or wooden skewer, alternating with bell peppers.
Grill kabobs over medium-hot Briquets about 2 minutes per side until fish flakes easily when tested with fork and shrimp are pink and opaque.
Remove seafood and peppers from skewers.
Garnish with parsley and chives.
Heat salt and spices in small skillet over medium heat until fragrant (or spices may be added to marinade without heating); place spices in 2-quart glass dish.
Add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
Add fish and shrimp; turn to coat.
Cover and refrigerate at least 1 hour but no longer than 2 hours.
Thread a variety of seafood onto each metal or wooden skewer, alternating with bell peppers.
Grill kabobs over medium-hot Briquets about 2 minutes per side until fish flakes easily when tested with fork and shrimp are pink and opaque.
Remove seafood and peppers from skewers.
Garnish with parsley and chives.
