Barbecued meatball kebabs
Fire up the barbecue and bring out the flavour of these Middle Eastern-style lamb meatballs. They're spiced with harissa, mint, coriander and ras el hanout
BBQ sardines with chermoula sauce
- Preparation and cooking time
- Prep:
- Cook:
- Direct heat
- Easy
- Serves 4
Skip to ingredients
- 8 whole sardinesgutted
- 2 tbsp olive oil
For the chermoula sauce
- 1 large pack coriander
- 1 small pack parsley
- 2 garlic cloves
- 1 preserved lemonskin only
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp chilli flakes
- 75ml extra virgin olive oil
You will need
- 8 metal skewers extra virgin olive oil
Nutrition: Per serving
- kcal661
- fat55g
- saturates10g
- carbs1g
- sugars1g
- fibre2g
- protein39g
- salt0.7g
Method
step 1
Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
step 2
Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.
step 3
Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.
