Prep time: 5-10 minutes
Cook Time: 5-10 minutes
1-2 tbsp Zest Nepalese Spice Paste
1 cup sour cream or plain yoghurt
cherry tomatoes, zucchini
Cut vegetables and salmon into 2cm cubes and place onto sticks. Mix sour cream and Zest Nepalese Spice Paste together and coat kebabs. Cover and set aside in fridge for min 1/2 hour. BBQ until cooked and enjoy.
Created by: Emma Star, Cabarita