BBQ Sardines with Chermoula sauce

Serve sardines with a delicious lemon, perfect for a lazy afternoon barbecue.

Prep: 10 mins
Cook: 5 mins
Difficulty: Easy
Serves: 4


8 whole sardines, gutted
2 tbsp olive oil

For the chermoula sauce
1 large pack coriander
1 small pack parsley
2 garlic cloves
1 preserved lemon, skin only
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp chilli flakes
75ml extra virgin olive oil

You will need
8 metal skewers


  1. Blitz all the ingredients for the chermoula sauce in a food processor (or finely chop) with a generous pinch of seasoning, then set aside. Will keep in an airtight container in the fridge for up to three days.
  2. 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.
  3. 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.


Recipe from Good Food magazine, July 2017
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