Middle East / Main
Seafood Kebabs with Zhoug Sauce
This recipe is for charcoal-grilled squid, prawn, and fish kebabs in zhoug (a spicy dipping sauce that can be used in a variety of different ways). The original recipe called for octopus, but it's been expanded with good results. Also, note that the original recipe didn't call for white wine in the marinade.
Ingredients
- shrimp, large, peeled and deveined1/2 kg
- fish fillet, cut into 2.5 cm (1 in) cubes1/2 kg
- squid, cleaned, cut into 2.5 cm (1 in) pieces1/2 kg
- garlic, peeled and finely chopped5 clove
- bay leaves2
- jalapeño, seeded and finely chopped2
- lemon juice, 240 ml1 cup
- black pepper, ground1 tsp
- extra virgin olive oil, 180 ml3/4 cup
- dry white wine, 180 ml; replace with white grape juice for halal3/4 cup
- coriander leaves, 240 g; washed, dried and chopped1 cup
- parsley, 240 g; washed, dried and chopped1 cup
- caraway seeds1 tsp
- cumin seeds1 tsp
- cardamom seed1 1/2 tsp
- peppercorns1 tsp
- garam masala1 tsp
- garlic, peeled and crushed8 clove
- jalapeño, seeded and chopped; adjust to heat tolerance8
- extra virgin olive oil, 60 ml1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Combine all the marinade ingredients in a nonreactive (glass or ceramic) mixing bowl. Add the seafood and mix to coat well. Refrigerate overnight.
Dry roast the cumin, caraway and cardamom seeds for 2–3 minutes in a cast iron skillet or wok over low heat. Cool, then add the peppercorns and pound in a mortar and pestle to a fine powder.
In a blender or food processor, blend the coriander, parsley, spices, garlic, chilli peppers and olive oil together with ½ cup water until a thick, smooth paste is formed.
Transfer the paste into a saucepan, heat until it starts bubbling, then reduce the heat and simmer, stirring constantly, until the water is evaporated. Cool, transfer to an airtight container and chill.
Remove the seafood from the marinade and drain in a colander. Save the marinade for basting the kebabs later. Thread the seafood onto skewers or satay sticks.
Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about 10 minutes to cook.
Serve with the zhoug sauce as a dipping sauce.
