Seafood Tikka

1/4 c Greek yogurt
2 tsp fresh grated ginger
3 cloves garlic, grated
1 tsp salt
1 tsp cumin
1 tsp coriander
2 tsp Kashmiri chili powder
1 tsp garam masala
1 tsp turmeric
1 Tbsp lime juice (leave out if yogurt is very sour)
1 lb skinless wild salmon fillet, cut into cubes
1 lb jumbo shrimp, peeled and deveined

Combine yogurt, ginger, garlic and spices in a zip-top bag. Squeeze to mix. Add seafood. Mix gently. Marinate in refrigerator 2 hours. Skewer and grill. Serve with lime wedges.