Grilled fish skewers with hawayej & parsley from Jerusalem (page 226) by Yotam Ottolenghi and Sami Tamimi

  • ground cardamom
  • whole cloves
  • coriander seeds
  • parsley
  • turmeric
  • black peppercorns
  • chile flakes
  • cumin seeds
  • white fish fillets

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted cauliflower & hazelnut salad; Couscous with tomato and onion

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hendrioso on December 29, 2014

    This dish definitely requires a firm fish that isn't too flaky. I used Mahi-Mahi which worked very well. Next time I will cut back on the salt though one teaspoon was a little too much, especially with the lemon juice in the marinade.

  • twoyolks on September 16, 2014

    The spice rub is good but has a tendency to overpower the flavor of this fish. I used halibut and, as the fish cooked, it started to fall apart on the skewers. In the future, I'd just grill filters instead. It would also work well as a sandwich.

  • TrishaCP on August 04, 2013

    Really excellent meal and simple to prepare, once the hawayej (Yemeni spice rub) is made. The recipe calls for significant marinating time, but then notes one hour is sufficient if you need it to be- I did 2 hours and that seemed fine. I used monkfish, and it needed about 5 minutes on a charcoal grill- the meaty quality of this fish was delectable with this treatment. For the red chile flakes, I used Aleppo pepper, and it gave it a nice kick. There is no sauce with this recipe, but some type of minimally seasoned yogurt-cucumber mixture would be really good.

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