Recipe and image courtesy of UK Shallots, ukshallot.com
Salmon and shallot tandoori skewers
These fresh, spicy salmon and shallot tandoori skewers are made for hot summer days in the sunshine
Prep: 1 hr 15 mins
Cook: 10 mins
15 minutes prep time, plus 1 hour marinating
Published: May 19, 2025 at 8:12 am
Ingredients
- 4 Shallots peeled and sliced
- 125ml/4.3 fl oz Water
- 125ml/4.3 fl oz White wine vinegar
- half a tsp Fennel seeds
- half a tsp Cumin seeds
- 1 tbsp Salt
- 2 tbsp Caster sugar
- 4 Skinless salmon fillets
- 2 Shallots chopped
- 1 Garlic clove grated
- 2.5cm/1in piece Fresh ginger grated
- 1 Lime juiced
- 100g/3.5 oz Greek yoghurt
- 1 tsp Kashmiri chilli powder
- 1 tsp Ground turmeric
- 2 tsp Ground coriander
- 2 tsp Smoked paprika
- Salt and pepper
- Vegetable oil
- 4 Plain naans to serve
- 4 tbsp Raita to serve
- Fresh coriander to serve
- 1 Green chilli sliced (optional) to serve
- 2 Limes halved
Method
Step 1
Place two sliced shallots into a small bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are dissolved. Pour the hot pickling liquor over the shallots and let cool slightly. Cover and place in the fridge, to pickle.
Step 2
To prepare the salmon, cut each fillet into 4 equal-sized chunks. Place in a bowl with the remaining shallots, garlic, ginger and lime juice and mix.
Step 3
In another bowl, mix the yoghurt with the remaining spices, salt and pepper. Add this to the salmon and mix well again. Leave to marinate for at least 20 minutes, or up to an hour.
Step 4
Once marinated, thread the salmon onto skewers. To cook, brush a hot BBQ with vegetable oil then lay on the skewers. Cook for 2-3 minutes on each side.
Step 5
To serve, warm the naans in the oven. Spread each one with a tablespoon of raita. Top with a skewer. Scatter over the pickled shallots, coriander leaves and green chilli, if using. Serve with a lime half.
