BRAAI RECIPES
CONTENTS
DORADO KEBABS WITH MOROCCAN SPICESLIME AND CHILLI SALTED SWEETCORNGREEK LAMB KEBABSPORTUGUESE SARDINESMEXICAN CARNE ASADASPANISH CHICKEN CHORIZO SKEWERSFESTIVE FILLETCHICKEN KEBABS WITH GREEN OLIVE DRESSING
WHISKYSTICKY RIBSBRANDYFRUITY KEBABS
Copyright © Times Media (Pty) Ltd All recipes and images originally appeared in Sunday Times Food Weekly, South Africa. All rights reservedISBN 978-1-928216-91-9 (ePDF) All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher.
You will need
CHERMOULA:
• 15ml (1 tbsp) ground cumin• 2.5ml (½ 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 (½ cup) olive oil
KEBABS:
• 800g dorado llets, cubed• 30ml (2 tbsp) olive oil• Zest and juice of 1 lemon• 5ml (1 tsp) ground cumin
What to do
For the chermoula, place the cumin, coriander, paprika and cayenne pepper in a dry pan and heat till 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 sh 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 sh 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
DORADO KEBABS WITH MOROCCAN SPICES