Seafood Kebabs with Zhoug Sauce

Instructions

Put the first group of garlic, the bay leaves, the finely chopped jalapeños, lemon juice, ground black pepper, ¾ cup of olive oil and the white wine in a glass or ceramic bowl. Add the prawns, fish and squid and stir until everything is well coated, then refrigerate overnight.

Toast the cumin, caraway and cardamom seeds in a cast iron skillet or wok over low heat for 2 to 3 minutes. Let them cool, add the peppercorns, and pound everything in a mortar and pestle to a fine powder.

Put the coriander, parsley, ground spices, garam masala, crushed garlic, the 8 chopped jalapeños and ¼ cup of olive oil in a blender or food processor with ½ cup of water. Blend until you have a thick, smooth paste.

Scrape the paste into a saucepan and heat until it bubbles, then turn the heat down and simmer, stirring constantly, until the water has cooked off. Cool it, then move it to an airtight container and chill.

Lift the seafood out of the marinade and drain it in a colander, keeping the marinade for basting. Thread the prawns, fish and squid onto skewers or satay sticks.

Grill the kebabs over hot coals, turning and basting them with the reserved marinade every few minutes. They should be cooked in about 10 minutes.

Serve the kebabs hot, with the chilled zhoug alongside for dipping.