BBQ Sardines with chermoula sauce

  • Serves: 4
  • Prep: 15 minutes
  • Difficulty: Easy


10 sardines gutted (10 skewers)

2 tbsp olive oil

For the chermoula sauce 

1 large pack coriander 

1 small pack parsley 

2 cloves of garlic 

1 preserved lemon, skin only 

1 tsp ground cumin 

1 tsp smoked paprika 

1 tsp chilli flakes 

75ml extra virgin olive oil

Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. 

Heat the barbecue for direct cooking. Rub the oil over the sardines and season well. Thread each fish from head to tail onto a skewer, making a few slashes with a knife to each if you like.

Cook the sardines over the glowing coals for 2-3 mins each side until cooked through and nicely charred. Drizzle over the chermoula sauce to serve.