Salmon Tikka - cooking recipe

Ingredients

1 cup plain yogurt
2 tablespoons fresh cilantro, chopped
2 tablespoons tomato paste
1 tablespoon fresh garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon red chili powder (this is Indian chili powder and it is very hot, therefore, you may want to reduce the amount if you )
salt and pepper
1 lb piece salmon (skin removed and cut into 20 chunks about 1-inch each)
1 small orange bell pepper, cut into 16 equal pieces
1 small red bell pepper, cut into 16 equal pieces
vegetable oil (for the grill)
lemon wedge (to garnish)
4 long wooden skewers (soaked overnight to prevent burning)

Preparation

For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.
For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.
Preheat an indoor grill or a barbeque grill to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.