Serve these delicious skewers with potatoes, aubergine slices, and strips of red peppers, which can be cooked on the barbecue alongside the fish brochettes. Accompany with a bowl of zchug and a stack of warm, soft pita breads or flour tortillas.

  • 5 garlic cloves, chopped
  • 2.5 ml / ½ tsp paprika
  • 2.5 ml / ½ tsp ground cumin
  • 2.5-5 ml / ½ - 1 tsp salt
  • 2-3 pinches of cayenne pepper
  • 60 ml / 4 tbsp olive oil
  • 30 ml / 2 tbsp lemon juice
  • 30 ml / 2 tbsp chopped fresh coriander (cilantro) or parsley
  • 675 g / 1½ lb firm-fleshed white fish, such as haddock, halibut, sea bass, or snapper, cut into 2.5-5 cm / 1-2 in pieces
  • 2 lemon wedges, to serve
If you are using wooden skewers for the brochettes, soak them in cold water for 30 minutes before using to prevent them from burning.
  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.
  2. About 40 minutes before you are going to cook the brochettes, light the barbecue. Ta barbecue is ready when the coals have turned white and grey.
  3. Meanwhile, thread the fish cubes and pepper pieces alternately on to wooden or metal skewers.
  4. Cook the brochettes on the barbecue for 2-3 minutes on each side, or until the fish is tender and lightly browned. Serve with lemon wedges.
Moroccan Grilled Fish Brochettes