Cookbook:Seafood Kebabs with Zhoug Sauce

Seafood Kebabs with Zhoug Sauce
CategoryIsraeli recipes
Time120 minutes

Cookbook | Ingredients | Recipes | Israeli Cuisine

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 edit

Kebabs edit

  • 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

Marinade edit

Zhoug sauce edit

Procedure edit

  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. 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.
  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.
  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.
  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. Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about 10 minutes to cook.
  7. Serve with the zhoug sauce as a dipping sauce.