Lunch/Dinner Cod Tikka Kebabs with Raita & Red Onion Salad

Serves : 4

Preparation Time: 20 minutes

Cooking Time: 8 minutes

Cod Tikka Kebabs with Raita & Red Onion Salad

Ingredients

  • 2 heaped tbsp tikka masala paste
  • 300g low fat Greek yoghurt
  • 500g boneless skinless cod, cut into 3cm pieces
  • 1 tbsp mint sauce
  • 1 garlic clove, finely grated
  • ½ cucumber, finely diced
  • Sea salt and freshly ground black pepper
  • 1 small red onion, finely sliced
  • 4 tomatoes, quartered, seeds discarded and sliced
  • 1 small bunch coriander, roughly chopped
  • ½ tsp ground cumin
  • 1 lime, juiced

Equipment

  • Medium mixing bowl
  • Small mixing bowl
  • Metal skewers
  • Frying pan
  • Dinner plate or small platter with 2 small serving bowls

Method

  1. Put the tikka masala paste into a bowl large enough to hold the cod, and mix with 2 tablespoons of the Greek yoghurt.

  2. Add the cod and toss well to combine then cover, and set aside in the fridge for 1 hour.

  3. While the cod marinates, make the raita and salad.

  4. Mix the remaining yogurt with the mint sauce, garlic and cucumber, then season with salt and black pepper. Chill until ready to serve.

  5. Toss the red onion, tomatoes and coriander together in a serving bowl. Add the cumin, lime juice, rapeseed oil and salt and black pepper and toss once more then set aside.

  6. Preheat the oven to 210°C/fan 190°C/ gas mark 7.

  7. Remove the cod from the fridge and thread the pieces onto 4 skewers then place onto an oven tray and drizzle with the rapeseed oil.

  8. Place the tray into the oven and roast for 5-6 minutes until golden and cooked through. Ease the pieces of cod apart gently to check that they are cooked through in the centre.

  9. Serve the kebabs with a dollop of raita and pile of salad.

Perfect with Campo Viejo Rioja