Grilled salmon and scallop kebab

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.

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For the kebab

For the naan bread

For the slaw

For the garlic and chilli dipping sauce

For the mint raita


  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.

How-to videos

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How to knead bread dough