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Posts Tagged ‘Hawayej’

Monkfish kebabs

We love the vitality this Yemeni spice mix (hawayej) gives to these monkfish kebabs from Jerusalem by Yotam Ottolenghi & Sami Tamimi. We cooked these on a barbecue but you could also use a ridged griddle pan. Delicious served with rice, salad and a cucumber & mint yoghurt.

Wine Suggestion: Umani Ronchi’s Ca’Sal di Serra Verdicchio was our choice tonight as it has a lovely lemony character combined with a nutty, herbal twist; a good match.

Grilled fish skewers with hawayej & parsley – serves 4 to 6

  • 1kg monkfish, cut into 2.5cm cubes
  • 50g flat-leaf parsley, finely chopped
  • 2 large garlic cloves, crushed
  • ½ tsp chilli flakes
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • lemon wedges, to serve

HAWAYEJ SPICE MIX:

  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1½ tsp cumin seeds
  • 4 whole cloves
  • ½ tsp ground cardamom
  • 1½ tsp ground turmeric

First make the spice mix by putting the peppercorns, coriander, cumin and cloves in a pestle and mortar (or spice grinder) and pound until finely ground. Stir in the ground cardamom and turmeric, then transfer to a large bowl.

Next add the fish, parsley, garlic, chilli flakes, lemon juice and 1 tsp of salt to the bowl and mix well with your hands, massaging the spices into the fish. Cover the bowl and leave to marinate in the fridge for 6-12 hours (or 1 hour at a minimum).

Thread the fish chunks onto skewers, leaving gaps between the pieces,  then heat a barbecue until hot. Gently brush the kebabs with a little olive oil and cook in batches for about 2 minutes each side, or until just cooked through.

Serve immediately with the lemon wedges.

(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)

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