Mar­rakech Skew­ers

Women's Health Australia - - FOOD HUB -

Mar­rakech is fa­mous for its vi­brant and unique street food. Now, I’ve spared you healthy re-cre­ations of some more typ­i­cal dishes (in­clud­ing snail soup and sheep heads) and kept things sim­ple with these fish skew­ers. I pre­dict you’re go­ing to fall in love with this tasty recipe.


◆ 4 x 180g bar­ra­mundi fil­lets, cut into 3.5cm cubes

◆ 2 tbs melted but­ter, co­conut oil or ex­tra vir­gin olive oil

◆ 2 small zuc­chini, cut into rounds

◆ 1 large car­rot, cut into rib­bons

◆ 1 red onion, cut into wedges


◆ 4 gar­lic cloves, finely chopped

◆ 2 tbs finely chopped co­rian­der leaves

◆ 2 tbs honey or pure maple syrup

◆ 3 tbs ex­tra vir­gin olive oil

◆ ½ red onion, roughly diced

◆ ½ tsp ground co­rian­der

◆ ½ tsp ground cumin

◆ ½ tsp hot chilli pow­der

◆ ½ tsp ground cin­na­mon

◆ ¼ tsp ground all­spice

◆ Zest and juice of 1 le­mon

◆ Sea salt and freshly ground black pep­per


◆ Le­mon­co­conut tahini

◆ Zuc­chini hum­mus

1. To make the mari­nade, place all the in­gre­di­ents in a large bowl and whisk well to com­bine.

2. Add the fish pieces to the mari­nade and toss to coat, then cover with plas­tic wrap and re­frig­er­ate for 2–3 hours. (Lengthy mar­i­nat­ing isn’t a must here, so if you’re short on time you can crack on with it.)

3. Pre­heat a bar­be­cue grill or char­grill pan to medium and brush with the but­ter or oil.

4. Thread the mar­i­nated bar­ra­mundi, zuc­chini, car­rot and onion wedges onto metal skew­ers in an al­ter­nat­ing pat­tern, fold­ing car­rot rib­bons back and forth onto the skew­ers to press them to­gether well.

5. Grill skew­ers for 4–5 mins on each side, or un­til the fish is cooked through and ve­g­ies are ten­der and caramelised on the edges. Re­move from heat. Serve with your favourite condi­ments, sal­ads and sides.

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