Serves 2-3 

Hawaij Fish Kebab

3 tablespoon New York Shuk Preserved Lemon Paste

2 tablespoon olive oil

2 teaspoon New York Shuk Hawaij spice

2 Rosemary sprigs, broken into 2/3 pieces

Salt

2 x 180g/6.5 ounce Black Cod fish filet
(we got beautiful Alaskan fish from Catch Sitka Seafood, highly recommend)

4-6 wooden skewers

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Cut the fish into 1inch by 2inch cubes and season lightly with salt- set aside.

In a bowl mix the preserved lemon paste, olive oil and hawaij into a paste.

Add the fish & rosemary and mix well.

Thread 4-5 fish cubes onto each wooden skewer. If the wooden skewer is too long for the pan you will be using - just cut it shorter with kitchen shears.

Cover and refrigerate until you are ready to grill. You can make them a few hours ahead to sit in the marinade for extra flavor.

• If you are planning to use an outdoor grill, submerge the wooden skewers in cold water; let soak for at least 30 minutes before threading the fish onto the skewers.

• For ease, you can skip the skewer stage, and grill the fish filet whole.

When ready to cook - Heat a grill or grill pan to medium heat and brush lightly with oil. Place the kebabs in the pan and cook until the fish is just cooked through, 6–8 minutes. Remove and serve while hot.

Tzatziki

½ teaspoon New York Shuk Sumac

1 cucumber (peeled or not according to your preference)

1 tablespoon New York Shuk Preserved Lemon Paste

1 cup greek yogurt

½ garlic clove, minced

½ tablespoon olive oil

Salt to taste

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Grate the cucumber on a grating box and place in a bowl. Add the rest of the ingredients and mix well. Add a pinch of salt if needed.

Tomato

2 tomatoes

½ tablespoon olive oil

½ tablespoon New York Shuk Harissa (add the Signature Harissa for medium heat or Fiery Harissa for more of a kick)

Salt to taste

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Cut the tomato in half and using a box grater, grate the tomatoes into a small mixing bowl. Add the rest of the ingredients and add salt to taste.

Assembly

On a serving plate, preferably with a bit of an edge to it, spoon the tzatziki, add the tomatoes and top with the fish kebabs. Drizzle olive oil to finish.

You can also serve the kebab on a plate with the tzatziki and tomato in two separate bowls next to it so everyone can use as much as they like. Enjoy!