Moroccan Grilled Fish Brochettes

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Serve these delicious kebabs with potatoes, aubergine slices and strips of red pepper, which can be cooked on the barbecue alongside the fish brochettes. The spice and herb marinade is called Chermoula, and is a favourite of Moroccan Jews. The Jews of fez are said to make a particularly delicious Chermoula.


  • 5 garlic cloves, chopped
  • 2.5 ml/½ tsp paprika
  • 2.5


  1. Put the garlic, paprika, cumin, salt, cayenne pepper, oil, lemon juice and coriander or parsley in a large bowl and mix together. Add the fish and toss to coat. Leave to marinate for at least 30 minutes, and preferably 2 hours, at room temperature, or chill overnight.