Tandoori salmon skewers
- 150g Greek yoghurt
- 3 tbsp tandoori curry paste
- 4 skinless salmon, sliced into bite sized cubes
- Salt and pepper
- Stir the curry paste into the yogurt and add the salmon and transfer to the fridge for 15mins.
- Thread the salmon onto kebab skewers.
- 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.