Tandoori Fish Kebabs
|Lemon juice||2 Tablespoon|
|Plain low fat yogurt||2 Tablespoon|
|Minced garlic||1 Tablespoon (Fresh Garlic)|
|Minced fresh ginger/1 teaspoon ground ginger||1 Tablespoon|
|Chopped green chilies||1 Teaspoon (Finely Chopped, Fresh Peppers)|
|Ground coriander||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1⁄2 Teaspoon|
|Firm white fish/Large shrimp, shelled and deveined / sea scallops||1 1⁄2 Pound, cut into 1 -inch pieces|
|Yellow onion||8 Ounce, cut into 1 -inch wedges|
|Sweet red pepper||6 Ounce, cored, seeded, and cut into 1 1/2-inch squares (1 Medium)|
|Minced fresh cilantro||1 Tablespoon (For Garnish)|
|Lemon wedges||3 (For Garnish)|
1 In a large bowl, combine the lemon juice, yogurt, garlic, ginger, chili pepper, cumin, coriander, turmeric if desired, and salt. Add the fish or shellfish, toss to coat with the marinade, cover, and chill for 30 minutes.
2 Preheat the broiler, setting the rack 5 inches from the heat. Lightly grease four 12-or 14-inch metal skewers. Thread the fish alternately with the onion and red pepper on the skewers and arrange on the rack of a broiler pan. Broil the kebabs for 3 minutes on each side or until the fish is firm but still springs back when touched. When the kebabs are done, transfer them to a warm platter and garnish with cilantro and lemon wedges if desired.