Preheat grill to high. In a medium bowl, combine the yogurt, 2 tablespoons of olive oil, chili powder or paprika and cayenne, garam masala, and turmeric. Season with salt and pepper. Transfer ¼ cup of the mixture to another medium bowl, add the salmon and toss to cover with mixture. Thread salmon onto 2 parallel skewers, dividing between 8 sets of skewers, making 8 kebabs total.
Brush the grill liberally with oil and grill the salmon until just cooked, 5-8 minutes, turning once after 3-4 minutes. Grill the naan, about 30 seconds to 1 minute per side.
To serve, divide naan between serving plates and top with the cabbage or spinach. Add the kebabs and lime wedges and serve the remaining yogurt sauce on the side.