Spiced Salmon Kebabs with Yogurt Sauce

1 teaspoon cumin seeds

1 teaspoon coriander seeds

2 cardamom pods

3 cloves

1 cinnamon stick

1 cup Greek yogurt

1/2 small red onion, finely chopped

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 teaspoon cayenne pepper

1 (2-pound) fillet salmon, cut horizontally into 1-inch thick slices

Olive oil, for drizzling

Salt and freshly ground pepper

12-inch wooden skewers, soaked in water for 30 minutes

1/2 orange

Heat grill to high. Place spices in a small saute pan and toast on the grill for 45 to 60 seconds, shaking the pan several times, or until just fragrant. Let cool slightly and grind in a spice grinder or coffee grinder until finely ground.

Process yogurt, onion, lemon juice, zest, cayenne, and toasted spices in a food processor until smooth. Set aside or refrigerate if not using for a while.

 

Thread salmon onto skewers so the fish lies flat. Drizzle with olive oil and season with salt and pepper. Grill for 2 to 3 minutes on each side or until slightly charred and just cooked through. Serve with yogurt sauce on the side and drizzle the juice of 1/2 orange over all.