Grilled Fish Skewers With Chickpea Salad

Grilled fish skewers with chickpea salad

  • serves 2
  • Easy

Zhoug is a punchy combo of fresh coriander, parsley, cloves and chilli. Here, it is used as a zingy marinade for grilled fish and served with a chickpea salad


*This recipe is gluten-free according to industry standards

Zhoug is often called Yemenite pesto, though the resemblance is really only in colour. It’s a flavour-packed paste that works as a dip, condiment, salad dressing and marinade. £3.99, available from Waitrose, Ocado and



  • skinless cod, haddock or hake 300g, cut into big chunks
  • Belazu zhoug 4 tbsp
  • lemon 1, juiced
  • chickpeas 400g tin, rinsed and drained
  • red onion 1/2, finely chopped
  • tomatoes 2, diced
  • cucumbers 2, diced
  • parsley a small bunch, chopped


  • Step 1

    Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season.

  • Step 2

    Skewer the fish then grill on high for 5-6 minutes, until cooked through. Serve with the salad.

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Nutritional Information

  • Kcals 456
  • Fat 17.4g
  • Saturates 2.1g
  • Carbs 28.6g
  • Sugars 9.6g
  • Fibre 12.2g
  • Protein 40.1g
  • Salt 1.3g