| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Other |
| Preparation | Easy |
| Calories | 256 |
| Fat | 19.8g |
| Saturates | 4.7g |
| Protein | 15.7g |
| Carbs | 5.9g |
| Sugars | 0.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the barbecue to a medium-high heat.
Juice ½ a lemon. Crush 2 garlic cloves. In a bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, salt and pepper. Mix well to create a marinade.
Pat the sardines dry with paper towels. Brush the marinade on both sides of the sardines, ensuring they are well coated. Place the marinated sardines on the barbecue and grill for approx. 3-4 minutes per side, or until they are cooked through and have grill marks. Be gentle when flipping the sardines to prevent them from sticking or falling apart.
Meanwhile, prepare the tarator sauce. Juice the lemon and crush the garlic. In a bowl, combine the yoghurt, tahini, lemon juice, minced garlic, fresh parsley, salt and pepper. Stir well until all the ingredients are fully incorporated. Once the sardines are cooked, remove them from the barbecue and allow them to rest for a few minutes.
Serve the sardines accompanied by the tarator sauce.
