Moroccan Fish Skewers

Moroccan Fish Skewers

5 from 1 vote


  • 8 wooden skewers soaked in water for 30 minutes


  • 750 g Swordfish steaks
  • 24 Bay leaves, soaked in cold water for 1 hour
  • 2 Lemons cut into small chunks
  • Extra virgin olive oil
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 Cinnamon stick
  • 1/2 tsp Allspices
  • 1/2 tsp Turmeric
  • 1 tsp Dried onion flakes
  • 1/4 tsp Paprika
  • Salt
  • Freshly squeezed lemon juice to serve


  • Tomake the marinade, put the spices into a dry frying pan and toast for about 30 seconds.Leave to cool, before transferring to a grinder and crush into a coarse powder.Addthe remaining ingredients and mix well.
  • Cut the fish into small cubes, before putting into a shallow dish.Sprinkle over  the marinade and the oliveoil, and toss the pieces until they areevenly coated. Leave to marinate in therefrigerator for about 1 hour .
  • Preheat the barbecue . Thread the fish, lemonchunks and bay leaves onto woodenskewers and cook for 3-4 minutes, turning halfway through . Sprinkle with olive oil and lemon juice
  • Serve with freshly cooked couscous.


Serves 4