Spiced-Mackerel-Kebab, Aubergine-Chutney, Tahini-Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

After closing time at our local pub a couple of neighbours used to bang on our door, pissed, wasting, a kebab. One day, I had some pitta from our staff meal, mackerel, aubergine and spiced chermoula. And when they banged on the door I gave it to them. The next day they came back, sober, and said it was the best kebab they had ever eaten

Ingredients

Chermoula

  • ½ red onion, peeled and chopped
  • 1 clove of garlic, peeled and crushed
  • zest and juice of ½<

Method

To make the chermoula

Place all the ingredients in a food processor and blitz to a rough paste. Lay the mackerel fillets in a dish then pour the charmoula paste over the fish making sure they are all evenly coated. Chill them in the fridge until needed.

To make the aubergine chutney

In a non-reactive pan