It doesn't get easier or quicker than these delicious salmon kebabs! Salmon pieces are marinated in coconut yoghurt and tandoori paste, grilled and then served alongside a refreshing tomato and coconut salad. A fabulous meal, ready in under 30 minutes, it's the perfect answer to a midweek meal.
Advertisement - Continue Reading Below
- 75 g coconut yogurt, plus extra to serve
- 4 Tbsp. tandoori paste
- 4 skinless salmon fillets, cut into 2.5cm chunks
- 1 red onion, cut into large chunks
- 75 g fresh coconut, see GH Tip
- 300 g cherry tomatoes, quartered
- Handful coriander leaves
- 1 lime, plus wedges to serve
- 4 pitta breads, toasted
You will also need
- 4 skewers, soaked in cold water for 15min if wooden/bamboo
- Step 1Preheat grill to high. In a large bowl mix yogurt and tandoori paste, add salmon and stir to coat.
- Step 2Thread salmon and onion on to 4 skewers, and arrange on a sturdy baking sheet. Grill for 8-10min, turning carefully halfway through, until salmon is cooked.
- Step 3Meanwhile, make the salad. Finely grate the coconut flesh, discarding the brown skin. Mix gently in a bowl with the tomatoes, coriander leaves and the finely grated zest of the lime and juice to taste.
- Step 4 Serve the skewers with the toasted pitta and salad, with lime wedges and extra yogurt on the side, if you like.
GH Tip
Look for snack packs of fresh coconut chunks in the prepared fruit and veg aisle.
Per serving:
- Calories: 504
- Protein: 31g
- Total fat: 23g
- Saturates: 11g
- Carbs: 41g
- Total sugars: 9g
- Fibre: 6g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
