Seafood Kebabs with Zhoug Sauce

• ½ kg large prawns/shrimp, peeled and deveined
• ½ kg fish fillets, cut into 2½ cm (1 in) cubes
• ½ kg squid, cleaned and cut into 2½ cm (1 in) pieces
• 5 cloves garlic, peeled and finely chopped
• 2 bay leaves
• 2 jalapeños, seeded and finely chopped
• 1 cup (240 ml) lemon juice
• 1 tsp ground black pepper
• ¾ cup (180 ml) extra virgin olive oil
• ¾ cup (180 ml) dry white wine (for halal replace with white grape juice)
• 1 cup (240 g) coriander leaves, washed, dried, and chopped
• 1 cup (240 g) parsley, washed, dried, and chopped
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• 1½ tsp cardamom seeds
• 1 tsp black peppercorns
• 1 tsp garam masala
• 8 cloves garlic, peeled and crushed
• 8 jalapeños, seeded and chopped (adjust the quantity according to your heat tolerance)
• ¼ cup (60 ml) extra virgin olive oil

Ingredients for 8 servings (2.8 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Combine all the marinade ingredients in a nonreactive (glass or ceramic) mixing bowl. Add the seafood and mix to coat well. Refrigerate overnight.

2. 2

   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.

   Stovetop
3. 3

   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.

   BlenderFood processor
4. 4

   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.

   Stovetop
5. 5

   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.

6. 6

   Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about 10 minutes to cook.

   Grill or barbecue
7. 7

   Serve with the zhoug sauce as a dipping sauce.