Salmon Chermoula Kebabs - cooking recipe

Ingredients

3/4 cup extra virgin olive oil
1 None lemon, juiced
1 None small red onion, chopped
4 cloves garlic, peeled, chopped
1 tbsp ras el hanout
1 tbsp ground turmeric
2 tsp paprika
1 tsp chili flakes
1 bunch parsley, leaves picked, chopped
1 bunch cilantro, roughly chopped
1/4 cup greek yogurt
1 3/4 lb skinless salmon fillet, bone removed
None None wooden skewers, soaked

Preparation

To make the chermoula, combine oil, juice, onion, garlic and spices in a food processor. Process to a paste. Add herbs and process until almost smooth.
In a small bowl, combine 2 tablespoons of the mixture with yogurt. Season to taste.
Slice salmon into 1/2 inch thick strips. Thread each salmon slice lengthwise onto skewers in a wavy pattern. Place in a shallow dish. Pour over yogurt mixture and coat well. Cover and chill 15 minutes.
Preheat an oiled grill or grill pan on medium. Grill salmon 1 minute each side, until cooked to your liking.
Serve with remaining chermoula for dipping.