Salmon Chermoula Kebabs
- 3/4 cup extra virgin olive oil
- 1 None lemon, juiced
- 1 None small red onion, chopped
- 4 cloves garlic, peeled, chopped
- 1 tbsp ras el hanout
- 1 tbsp ground turmeric
- 2 tsp paprika
- 1 tsp chili flakes
- 1 bunch parsley, leaves picked, chopped
- 1 bunch cilantro, roughly chopped
- 1/4 cup greek yogurt
- 1 3/4 lb skinless salmon fillet, bone removed
- None None wooden skewers, soaked
- To make the chermoula, combine oil, juice, onion, garlic and spices in a food processor. Process to a paste. Add herbs and process until almost smooth.
- In a small bowl, combine 2 tablespoons of the mixture with yogurt. Season to taste.
- Slice salmon into 1/2 inch thick strips. Thread each salmon slice lengthwise onto skewers in a wavy pattern. Place in a shallow dish. Pour over yogurt mixture and coat well. Cover and chill 15 minutes.
- Preheat an oiled grill or grill pan on medium. Grill salmon 1 minute each side, until cooked to your liking.
- Serve with remaining chermoula for dipping.
extra virgin olive oil, lemon, red onion, garlic, hanout, ground turmeric, paprika, chili flakes, parsley, cilantro, greek yogurt, salmon fillet, wooden skewers
Taken from recipes-plus.com/api/v2.0/recipes/25352 (may not work)