Salmon kebabs with yoghurt sauce

This is a middle eastern inspired dish and all started when I found this large, round, yeasty, sesame encrusted, Turkish lavash bread at the Farmer's market over the weekend! Who knew?! I also found some great salmon steaks, rocket and chives which I used to create this quick week night dinner recipe.

Highly recommend the lavash but you could always use a pita to recreate this dish. I also use Greek yoghurt to create this sauce as it gives it a creamy, sour cream like texture.

Ingredients:
1 lb salmon, cut into large strips
2 tbsp. tandoori or kebab masala
2 tbsp Greek yoghurt
2 tsp. dried mint leaves
1 tbsp. chives, chopped
1 lavash bread
Olive oil
rocket or favorite salad leaves
salt
black pepper


Method:
Mix the tandoori or kebab seasoning with the lemon juice, salt, black pepper and 1 tsp. olive oil. Marinate the salmon in spices for at least 30 minutes.
Mix the yoghurt with the juice of half a lemon, mint, chives, salt and pepper to taste. Set aside for the flavours to mix.

Heat and film a pan with oil, add the salmon strips and cook on both sides until golden brown.
Open up the lavash bread with a serrated knife and cut in half. Or use a pita cut in half.
Place the rocket leaves on the bread to create a bed for the salmon. Place the salmon strips over it taking care to remove any bones, drizzle with the yoghurt sauce and serve immediately.