Cookbook:Seafood Kebabs with Zhoug Sauce
|Seafood Kebabs with Zhoug Sauce|
Charcoal grilled squid, prawn and fish kebabs in Zhoug sauce (a spicy dipping sauce that can be used in a variety of different ways). The original recipe called for octopus, but I've expanded it with good results. Also, note that the original recipe didn't call for white wine in the marinade.
- 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 (240ml) lemon juice
- 1 tsp ground black pepper
- ¾ cup (180ml) extra virgin olive oil
- ¾ cup (180ml) dry white wine
- 1 cup (240g) coriander leaves, washed, dried and chopped
- 1 cup (240g) 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 (60ml) extra virgin olive oil
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 two or three 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 half a cup of water until a thick, smooth paste is formed.
Transfer the paste into a sauce pan, 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 ten minutes to cook.
When eating, use the zhoug sauce as a dipping sauce.