Tandoori Fish Kebabs
Succulent Tandoori fish kebabs served with minted potato salad and scorched vine tomatoes
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 2
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300g new potatoes - cooked,cooled and cut into large bite size pieces
2 Tbsp mayonnaise
2 Tbsp natural full fat yoghurt
seasoning
1 Tbsp chopped fresh mint leaves
2 salmon portions
1 sachet Sharwood's Tandoori Coating Sauce
6 kebab sticks
1 pack baby tomatoes on the vine
Cooking Method
To make the potato salad, combine the potatoes, yoghurt, mayonnaise mint and seasoning.
To make the kebabs, cut the fish into chunky bite size pieces, place in a bowl and coat with the sauce.
Thread the fish onto the skewers.
Place under a moderate grill, turning occasionally for 5-7 minutes or until cooked, alternatively cook on the BBQ.
Grill the tomatoes under a hot grill, or on a BBQ for a few minutes until scorched.
Serve the kebabs with the potato salad and tomatoes.
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