Prep Time: 25 minutes
Cook Time: 5 minutes
Serves: Serves 4
For the marinade. In a bowl take the yoghurt, coriander, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper then whisk all the ingredients together until they are finely blended.
For the skewers. Chop the salmon and peppers into large chunks and thread them onto the kebabs. For a standard size stick use five pieces of salmon and four pieces of pepper per stick.
Carefully place them in a large dish then pour the marinade over the top. Turn the skewers and repeat to ensure they are completely coated in the marinade. Cover with cling film and place in the refrigerator to marinate for at least an hour.
Sprinkle with salt and cook on and oiled grill/griddle or barbeque on medium-high heat for around five minutes, turn occasionally to ensure the salmon is cooked through and firm. Serve with slices of lemon.