Dorado kebabs with moroccan spices

Dorado kebabs with moroccan spices

Ingredients

Chermoula

• 15ml (1 tbsp) ground cumin
• 2.5ml ( tsp) ground coriander
• 5ml (1 tsp) paprika
• Pinch of cayenne pepper
• 4 cloves garlic, crushed
• Handful fresh parsley, chopped
• Handful fresh coriander, chopped
• Juice of 1 large lemon
• 125ml ( cup) olive oil

Kebabs

• 800g dorado fillets, cubed
• 30ml (2 tbsp) olive oil
• Zest and juice of 1 lemon
• 5ml (1 tsp) ground cumin

Method

For the chermoula, place the cumin, coriander, paprika and cayenne pepper in a dry pan and heat until fragrant, taking care not to burn it. Remove from the heat, mix in the remaining ingredients and allow to stand for at least 30 minutes.

For the kebabs, place the fish cubes in a bowl with the olive oil, lemon zest and juice and cumin. Toss to coat well and leave to marinate for 15 minutes.

Thread the fish cubes onto kebab sticks and cook under a preheated grill for a couple of minutes on each side, until just cooked through. Serve on couscous with the chermoula sauce spooned over.

Serves 4