Middle Eastern food is everywhere right now, and for good reason. It’s packed full of flavour, yet not as punchy as your typical Indian food so works for people who like less hot spices. If you are looking for inspiration if this cuisine is new to you it has to be Sabrina Ghayour – we adore her books. John Gregory Smith is also a great source of recipes and ideas for us, and we recently went along to his Moroccan Brunch at Great Guns Social which was delicious.
Inspired by seeing all these new recipes we got thinking on how we could do a Gills version that our readers could easily try at home. Coley is such a versatile fish and is perfect for standing up to big flavours. Here we have used a griddle pan but this would be a perfect recipe to recreate on the bbq in the summer months.
Making hummus at home is so easy! In just a couple of minutes, with ingredients from the cupboard you can create something delicious. We have made lemon and coriander hummus here as it worked well with the other flavours, however feel free to experiment with different ingredients to make your own.
- Half a yellow pepper
- Half a red pepper
- One courgette
- 350g coley
- pinch of saffron
- Zest of 1/2 a lemon
- Tablespoon of olive oil
- 1 can chickpeas (400g)
- bunch of coriander
- 2 tablespoons tahini
- 2 cloves of garlic
- Juice of one lemon
- 170g of natural yoghurt
- 250g wholemeal bread flour
- Pinch of salt
- ½ teaspoon of sugar
- We used our pickled onions and chopped cucumber
- Place eight wooden skewers into a bowl of water and leave to soak. This stops them from burning when you cook them later.
- Start off by adding a pinch of the saffron to a bowl with the lemon zest and olive oil. Add the chunks of coley and leave to infuse for around 15-20 minutes.
- If you are making your own flatbreads make them now. For this recipe we just used our naan recipe, but made them slightly thinner. Once your flatbreads are made wrap them in tin foil to keep warm and stop from drying out.
- Roughly chop the peppers and courgette into large chunks and add to the bowl with the coley and mix.
- For the hummus add everything to a food processor and blitz. Reserve a little of the chickpea liquid in case it needs loosening slightly. Season to taste.
- Prep all of your salad ingredients and set aside.
- Heat a griddle pan to high.
- Add salt and pepper to the fish and vegetables. Don’t add the salt too early as it can dry out the fish, it needs to be ready to be cooked.
- Take your soaked wooden kebab skewers and thread a mixture of the vegetables and coley on to the stick. Don’t overload them as they won’t cook evenly otherwise.
- Once the kebab sticks are ready add to the griddle and cook for around three minutes until the veg and fish has a slight char.
- Flip and cook for a further two minutes.
- Test one of the fish pieces to check it is cooked through and remove from the heat.
- Serve with all of the sides and get stuck in!