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Grilled salmon and scallop kebab

Prep time 1-2 hours
Cook time 1-2 hours
Serves 8
From Chefs: Put Your Menu Where Your Mouth Is
Take kebabs to another level with this seafood skewer with a garlic and chilli dipping sauce, homemade naan and mint raita. Equipment and preparation: You will need four wooden skewers, soaked in water for an hour.

Method


  1. For the kebabs, thread all the ingredients alternatively on a wooden skewer, only one of each, and place on a plate in the fridge until all the other components are ready to serve.

  2. For the naan, put the flour in a large bowl and add the sugar, salt and one teaspoon of vegetable oil and stir.

  3. Whisk together the milk and the egg in a separate bowl..

  4. Gradually add the milk and egg to the flour. Knead to make a dough and cover with cling film. Leave to rest in a warm place for one hour.

  5. Preheat the oven to 220C/425F/Gas 7. Dust two baking trays with flour.

  6. Once the dough has rested, pour the remaining oil over the dough and mix together.

  7. Flour a clean work surface and roll or shape the bread into eight teardrop shapes and place on the floured baking trays.

  8. Bake for 8-10 minutes, or until golden-brown and puffed up.

  9. For the slaw, place all the ingredients in a large bowl and mix. Set aside in the fridge.

  10. For the garlic and chilli dipping sauce, put all the dipping sauce ingredients in a small bowl and mix until well combined.

  11. For the mint raita, put all the raita ingredients in a medium bowl and mix and set aside.

  12. To cook the kebabs, preheat the grill to hot. Place the kebabs on a tray under the grill and cook for 8-10 minutes, or until cooked through.

  13. To serve, place the raita on each plate and the slaw in the centre and kebab on top. Serve the dipping sauce in a small dish and a naan on the side.

Ingredients

For the kebab

  • 250g/9oz salmon fillet, skinned and cut into 2cm/1in pieces
  • 4 scallops, coral removed
  • 8 cherry tomatoes, left whole
  • 1 green pepper, cut into 2cm/1in pieces
  • 1 red onion, cut into 2cm/1in pieces

For the naan bread

  • 500g/1lb 2oz plain flour, plus extra for rolling
  • ½ tsp caster sugar
  • pinch salt
  • 3 tsp vegetable oil
  • 250ml/9fl oz full-fat milk
  • 1 medium free-range egg

For the slaw

  • ½ white cabbage, finely shredded
  • ¼ daikon, finely julienned
  • 1 bunch spring onions, finely chopped
  • pinch chilli flakes
  • 20g/¾oz poppy seeds
  • 50ml/2fl oz rice wine vinegar
  • pinch caster sugar
  • ¼ root fresh turmeric, peeled and grated

For the garlic and chilli dipping sauce

  • 1 garlic clove
  • ½ tsp chilli flakes
  • ½ tsp caster sugar
  • 1 tbsp white wine vinegar
  • 3 tbsp olive oil

For the mint raita

  • 200g/7oz natural yoghurt
  • ½ cucumber, grated
  • 1 lime, juice only
  • 1 tbsp chopped fresh mint

Shopping List

Grilled salmon and scallop kebab

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Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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