Name: Skewered pilchards
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 servings
Cuisine: Braai
Ingredients: 600 g pilchards scaled removed; 5.00 ml paprika; 1.00 ml ginger ground; 0.25 ml chillies powder; 3.00 ml cumin ground; 3.00 ml coriander ground; 1.00 ml white pepper; 1.00 ml cardamom ground; 1.00 ml cinnamon ground; 1.00 ml allspice ground; 2.00 ml salt; 15.00 ml lemon juice; 20.00 ml fresh chillies 573; 20.00 ml fresh chillies 573

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Ingredients (14)

600 g

pilchards — scaled removed

Chermoula

5.00 ml	paprika
1.00 ml	ginger — ground
0.25 ml	chillies — powder
3.00 ml	cumin — ground
3.00 ml	coriander — ground
1.00 ml	white pepper
1.00 ml	cardamom — ground
1.00 ml	cinnamon — ground
1.00 ml	allspice — ground
2.00 ml	salt
15.00 ml	lemon juice
20.00 ml	fresh chillies — 573
20.00 ml	fresh chillies — 573

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Method:

Fish Remove the heads of the
pilchards. Slit the fish down to
the tails and gut them. Rinse
well under cold water.
Place the butterflied fish cut
side down on a work surface and
press along the spine to flatten
the fish completely. Turn the fish
and remove the spines by pulling
them away from the flesh and
snipping them off at the tails with
scissors. Remove any remaining
bones. Put the pilchards in a
plastic or glass bowl.
Chermoula Mix all the spices, salt,
lemon juice and olive oil to make
a paste. Spread over the pilchards and marinate for at least 1 hour.
Roll up the pilchards from head to
tail, skin side out, and thread on
kebab skewers two at a time. Braai
the pilchard kebabs over medium
coals for about 3 minutes on each
side or until done.
Serve with lemon wedges.