Grilled kebabs with chermoula sauce

By Stefano Faita
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SERVES
4
 TO
6

Ingredients

Chermoula sauce

  • 1 large bunch cilantro
  • 1 large bunch parsley
  • 10 mint leaves
  • 3 garlic cloves
  • 1 teaspoon (5 ml) ground cumin
  • 1 teaspoon (5 ml) ground coriander
  • Zest and juice of one lemon
  • 1/4 cup (62 ml) white white vinegar
  • 1 teaspoon (5 ml) smoked paprika
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 teaspoon (5 ml) salt

Grilled kebabs

  • 8-10 bamboo skewers
  • 1 package tuscan sausage cut into 1-1 1/2 inch pieces
  • 1 medium red onion
  • 16 cherry tomatos
  • 200 gram halloumi cheese, cubed
  • 2-3 zucchinis
  • Olive oil for brushing

Cold Couscous Salad

  • 1 cup (250 ml) couscous
  • 1 cup (250 ml) water
  • 1 teaspoon (5 ml) salt
  • 1/2 (2.5 ml) ground cumin
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1/3 cup (80 ml) pitted, sliced olives
  • 3/4 cup (180 ml) cucumbers, seeded and diced
  • 1 1/2 tablespoons (22 ml) capers
  • 3 tablespoons (45 ml) flat leaf parsley, chopped
  • 2 tablespoons (30 ml) fresh mint, chopped
  • 1/4 cup (62 ml) scallions, finely chopped
  • Zest and juice of 1 lemon
  • 1 tablespoon (15 ml) red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste

Directions

Let's start with the Chermoula sauce

  1. Wash and dry the herbs well, removing the parsley and cilantro leaves from the stems.
  2. Finely chop all of the herbs.
  3. Add all of the ingredients to a large bowl and mix until well combined.
  4. Refrigerate until ready to use.

Now for the skewers 

  1. Preheat the grill to medium high heat.  Soak the bamboo skewers in water for 20-30 minutes before using.
  2. Using one skewer at a time, thread a piece of sausage followed by a petal of onion, a cherry tomato, piece of halloumi and a zucchini round skewered horizontally. 
  3. Repeat with the same order until there is no space left on the skewer, leaving a half inch of bamboo exposed at the end.
  4. Lay the skewers flat and lightly brush all sides with olive oil.
  5. Grill the skewers for approximately 20 minutes, turning them over regularly during cooking process. 
  6. Plate and serve dressed with chermoula sauce.

For the couscous 

  1. In a small pot, bring water, salt, olive oil and cumin to a boil. Add couscous, cover with a lid and remove from heat immediately.  Allow it to sit covered for 5-7 minutes until tender.  With a fork gently stir the couscous.
  2. In the meantime, in a small mixing bowl combine lemon juice, lemon zest, red wine vinegar, extra virgin olive oil, salt and freshly ground pepper to taste.  Whisk until well combined.
  3. In a serving bowl, combine couscous, and all of the remaining ingredients including the herbs and scallions.
  4. Add vinaigrette and mix well. Season with salt and pepper to taste. Serve.

 

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