Tandoori Salmon Kebabs with Tomato Coconut Salad
Ingredients
- 75 g coconut yogurt, plus extra to serve
- 4 tbsp. tandoori paste
- 4 skinless salmon fillets, cut into 2.5cm chunks
- 1 red onion, cut into large chunks
- 75 g fresh coconut, see GH Tip
- 300 g cherry tomatoes, quartered
- Handful coriander leaves
- 1 lime, plus wedges to serve
- 4 pitta breads, toasted
- 4 skewers, soaked in cold water for 15min if wooden/bamboo
Instructions
Tandoori Salmon Kebabs with Tomato Coconut Salad serves 4 original recipe by Good Housekeeping.
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