Tandoori Slyle Seafood Kabobs
|Salmon fillet||1⁄2 Pound|
|Tuna steak||1⁄2 Pound|
|Swordfish steak||1⁄2 Pound|
|Ground cumin||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Ground cinnamon||1 Dash|
|Ground cloves||1 Dash|
|Ground nutmeg||1 Dash|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Peeled ginger||1 Inch, minced (Fresh Piece)|
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Jalapeno pepper||1⁄2 , seeded and minced|
|Large shrimp||1⁄2 Pound, deveined|
|Green bell pepper||1 , cut into bite-size pieces|
|Red bell pepper||1 , cut into bite-size pieces|
|Fresh parsley sprigs||2|
|Fresh chives||1⁄2 Cup (8 tbs)|
Cut fish into 1 1/2 inch cubes; cover and refrigerate.
Heat salt and spices in small skillet over medium heat until fragrant (or spices may be added to marinade without heating); place spices in 2-quart glass dish.
Add yogurt, lemon juice, ginger, oil, garlic and jalapeno pepper; mix well.
Add fish and shrimp; turn to coat.
Cover and refrigerate at least 1 hour but no longer than 2 hours.
Thread a variety of seafood onto each metal or wooden skewer, alternating with bell peppers.
Grill kabobs over medium-hot Briquets about 2 minutes per side until fish flakes easily when tested with fork and shrimp are pink and opaque.
Remove seafood and peppers from skewers.
Garnish with parsley and chives.