salmon kebabs with radish raita

Ingredients

1 cup plain whole-milk yogurt (not Greek)
Kosher salt and freshly cracked black pepper
1/2 cup shredded radish (from about 4 medium radishes), divided
2 teaspoons vegetable oil, plus more for drizzling
1/4 teaspoon cumin seed
1/4 teaspoon black or brown mustard seeds
1 1/2 pounds skinless salmon fillet, cut into 1-inch pieces (ask your fishmonger to remove the skin)
3/4 teaspoon kashmiri chili powder (or substitute an equal amount of sweet paprika and a pinch or two of cayenne)
a small handful of fresh cilantro or mint leaves, for serving

To make raita: mix yogurt, 1/3 cup shredded radish, and a few pinches of kosher salt and black pepper in a bowl. In a small skillet over medium-high heat, heat vegetable oil until shimmering, then add cumin seeds and mustard seeds. When the mustard seeds begin to pop, remove from heat. Empty the contents of the skillet (oil and spices) over the raita. Mix well to incorporate, and adjust salt and pepper, to taste.
In a bowl, mix together the salmon with 1/4 cup of the raita, 3/4 teaspoon salt, and chili powder. Set the remaining raita aside.
Thread salmon pieces on metal skewers (or bamboo skewers soaked in water for 1 hour) and place on a foil-lined sheet pan (you can also cook these on the grill). (Tip: thread the salmon on two skewers so the pieces don’t flip when you’re trying to turn them.) Drizzle a few teaspoons of vegetable oil evenly over the skewers.
Preheat broiler (or heat grill) and set oven rack about 6 inches below the heating element. Broil kebabs about 3 minutes, then flip and continue cooking another 3 minutes, or until the internal temperature registers 115F for medium-rare, or 125F for medium.
Transfer salmon to plates or a serving platter; serve warm. Garnish the raita with remaining shredded radish and cilantro or mint leaves, and serve with the salmon.