Salmon Chermoula Kebabs

Name: Salmon Chermoula Kebabs
Ingredients: 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

13 ingredients

5 steps

Ingredients

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

Directions

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.