Salmon Chermoula Kebabs

• 3/4 cup extra virgin olive oil
• 1 lemon juiced
• 1 red onion small, chopped
• 4 cloves garlic peeled, chopped
• 1 tablespoon ras el hanout
• 1 tablespoon ground turmeric
• 2 teaspoons paprika
• 1 teaspoon chili flakes
• 1 bunch parsley leaves picked, chopped
• 1 bunch cilantro roughly chopped
• 1/4 cup greek yogurt
• 1 3/4 pounds skinless salmon fillet bone removed

1. 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.
2. In a small bowl, combine 2 tablespoons of the mixture with yogurt. Season to taste.
3. 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.
4. Preheat an oiled grill or grill pan on medium. Grill salmon 1 minute each side, until cooked to your liking.
5. Serve with remaining chermoula for dipping.

extra virgin olive oil, lemon juiced, red onion, garlic, hanout, ground turmeric, paprika, chili flakes, parsley, cilantro, greek yogurt

Taken from www.yummly.com/recipe/Salmon-Chermoula-Kebabs-1404448 (may not work)