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Tandoori salmon skewers

Ingredients

  • 150g Greek yoghurt
  • 3 tbsp tandoori curry paste
  • 4 skinless salmon, sliced into bite sized cubes
  • Salt and pepper

Method

  1. Stir the curry paste into the yogurt and add the salmon and transfer to the fridge for 15mins.
  2. Thread the salmon onto kebab skewers.
  3. Line a grill pan with foil and then cook the kebabs under a medium hot grill for 7-10mins or until cooked through.

Enjoy with a fresh salad, a few good friends and maybe a cold glass of Chablis.

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