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Grilled kebabs with chermoula sauce
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
- Wash and dry the herbs well, removing the parsley and cilantro leaves from the stems.
- Finely chop all of the herbs.
- Add all of the ingredients to a large bowl and mix until well combined.
- Refrigerate until ready to use.
Now for the skewers
- Preheat the grill to medium high heat. Soak the bamboo skewers in water for 20-30 minutes before using.
- 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.
- Repeat with the same order until there is no space left on the skewer, leaving a half inch of bamboo exposed at the end.
- Lay the skewers flat and lightly brush all sides with olive oil.
- Grill the skewers for approximately 20 minutes, turning them over regularly during cooking process.
- Plate and serve dressed with chermoula sauce.
For the couscous
- 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.
- 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.
- In a serving bowl, combine couscous, and all of the remaining ingredients including the herbs and scallions.
- Add vinaigrette and mix well. Season with salt and pepper to taste. Serve.
