Chives in rice — under tandoori-style swordfish kabobs*

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Kevin’s been wanting to try tandoori-style swordfish for a while now.  A couple months back, I made a leg of lamb with a yogurt-based rub that, while not strictly tandoori (we don’t have a tandoor, or any other cooking appliance that gets really hot), was a reasonable approximation.

We got a beautiful swordfish steak, cut it into cubes, marinated it, and skewered it.  Kevin built a two-sided fire in the grill, and left a space in between for the skewers.  He propped the skewers up on piles of rocks so the swordfish cooked between the two piles of charcoal.  They were moist and meaty, an excellent foil for the tandoori spice.

Here’s our all-purpose tandoori rub:

1 6-ounce container plain yogurt (the thick Greek kind works well)
2 T. lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons salt
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon dry mustard (or 2 teaspoons prepared mustard)
1 teaspoon cayenne pepper
1/2 teaspoon cardamom
pinch of cinnamon
pinch of cloves

Mix everything together, and rub it on chicken, lamb, or fish.  Marinate it for a few hours (refrigerated), and then grill or broil at high heat.

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