Tandoori-style Seafood Kabobs

Total Time: 34 mins Preparation Time: 30 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 1 lb salmon fillet
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 dash cinnamon
• 1 dash ground cloves
• 1 dash ground nutmeg
• 1 dash ground cardamom (optional)
• 1/2 cup low-fat yogurt, plain
• 1/4 cup lemon juice
• 1 tablespoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 garlic cloves, minces
• 1 jalapeno pepper, seeded and minced
• 1 lb large shelled prawn, deveined with tails intact
• 1 red bell pepper, cut into bite sized pieces
• 1 green bell pepper, cut into bite sized pieces
• wooden skewer, soaked at least 30 minutes prior to using

Recipe

• 1 cut fish into 1 1/2 inch cubes; cover and refrigerate.
• 2 heat salt and spices in a small skillet over medium heat until fragrant; place spices in a 2 quart glass dish. add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
• 3 add fish and prawns; turn to coat. cover and refrigerate at least one hour but no longer than two hours!
• 4 heat up grill.
• 5 thread salmon and prawns onto skewers, alternating with bell peppers.
• 6 grill kabobs over medium-hot heat for about 2 minutes per side until flish flakes easily when tested and shrimp are pink and opaque.