Name: Grilled fish skewers with hawayej & parsley
Yield: Serves 4–6
Cuisine: Israel
Ingredients: 1 kg firm white fish, such as monkfish or halibut, skinless, boneless, cleaned and cut into 2.5cm cubes; 2 tbsp olive oil; 1 tbsp lemon juice; 1 tsp coriander seeds; 1½ tsp cumin seeds; 15–18 long bamboo skewers, soaked in water for 1 hour; 1 tsp black peppercorns; lemon wedges, to serve; ½ tsp ground cardamom; 4 whole cloves; 1½ tsp ground turmeric; 50 g finely chopped flat-leaf parsley; ½ tsp chilli flakes; 2 large garlic cloves, crushed; salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Hawayej is a high-potency Yemeni spice mix used to flavour hearty soups and stews. Here we apply it to fish, which it lifts and spices up tremendously well. Cook this on a grill or a barbecue and serve alongside Balilah, Fattoush, Yoghurt with cucumber, or a simple diced tomato and red onion salad with vinegar and olive oil.