An amazingly easy to make, restaurant-style Salmon Kebab Skewer at home by Chef Bobby Geetha, which is succulent, moist, full of flavour and absolutely perfect for a hassle-free mealtime prep.
Recipe Card
| Ingredients | Quantity |
| Salmon cubes (3 cm cubes) | 4 nos |
| Ginger garlic paste | 7 gm / tsp |
| Mustard oil | 7 gm / tsp |
| Turmeric powder | 3 gm/ ¼ tsp |
| Green chillies, chopped | 3 gm/ ¼ tsp |
| Salt | 4 gm/ ½ tsp |
| Orange juice | 7 gm/ 1 tsp |
| Ginger, chopped | 2 gm/ 1tsp |
| Coconut milk powder | 7 gm/ 1 tsp |
| Red bell pepper | 2 cubes |
| Green bell pepper | 2 cubes |
| Lemon grass skewer | 2 nos |
| Oil | For pan frying |
| Butter | 5 gm/ ½ tsp |
| For Plating | |
| Tadka Mayonnaise | 7 gm/ 1 tsp |
| Corn salad | 7 gm/ 1 tsp |
| Bell pepper, julienned | 7 gm/ 1tsp |
| Chat Masala | 2 gm/ a pinch |
Method of Preparation
For plating
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Booby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
An amazingly easy to make, restaurant-style Salmon Kebab Skewer at home by Chef Bobby Geetha, which is succulent, moist, full of flavour and absolutely perfect for a hassle-free mealtime prep.
Recipe Card
| Ingredients | Quantity |
| Salmon cubes (3 cm cubes) | 4 nos |
| Ginger garlic paste | 7 gm / tsp |
| Mustard oil | 7 gm / tsp |
| Turmeric powder | 3 gm/ ¼ tsp |
| Green chillies, chopped | 3 gm/ ¼ tsp |
| Salt | 4 gm/ ½ tsp |
| Orange juice | 7 gm/ 1 tsp |
| Ginger, chopped | 2 gm/ 1tsp |
| Coconut milk powder | 7 gm/ 1 tsp |
| Red bell pepper | 2 cubes |
| Green bell pepper | 2 cubes |
| Lemon grass skewer | 2 nos |
| Oil | For pan frying |
| Butter | 5 gm/ ½ tsp |
| For Plating | |
| Tadka Mayonnaise | 7 gm/ 1 tsp |
| Corn salad | 7 gm/ 1 tsp |
| Bell pepper, julienned | 7 gm/ 1tsp |
| Chat Masala | 2 gm/ a pinch |
Method of Preparation
For plating
--
Booby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.