Sardine skewers, a classic Spanish recipe

To prepare these sardine skewers for 2 people, you will need 8 fresh sardines, 1 tablespoon of olive oil, 1 clove of garlic, 1 tablespoon of chopped fresh parsley, ½ a lemon, and coarse salt. Ideally, use medium-sized, firm, and very fresh sardines to achieve a juicy and flavorful result. Without further ado, let's begin!

How to prepare sardine skewers at home

• 2 people
• 330 Kcal
• 8 fresh, cleaned sardines
• 1 tbsp of extra virgin olive oil
• 1 small clove of garlic
• 1 tbsp chopped fresh parsley
• 1/2 lemon
• Coarse salt to taste
• Clean the sardines by removing the guts and rinse them quickly with cold water. Dry them very well with kitchen paper.
• Crush or finely chop the garlic and mix it with the olive oil, parsley, and a few drops of lemon juice. Set this mixture aside for later.
• Lightly salt the sardines on both sides. They don't need to be marinated for long, as the fish should retain its natural flavor.
• Thread the sardines onto the skewers near the head, piercing them so that they are firm and aligned.
• Prepare a grill with very hot coals. The coals should be glowing red, but without strong flames that will burn the fish.
• Place the skewers on the grill, leaving some distance between the sardines so that the heat circulates properly.
• Cook for approximately 3-4 minutes on each side, depending on the size of the sardines and the intensity of the heat.
• When the skin is golden brown and slightly crispy, remove the skewers from the heat. Drizzle the sardines with the oil, garlic, and parsley mixture just before serving.
• Finish with a few drops of lemon and serve immediately, while the sardines are hot and juicy.

Tips for making delicious sardine skewers

• Use very fresh sardines. They should have bright eyes, firm skin, and a mild sea smell.
• Do not soak the sardines in water. A quick rinse is sufficient; then dry them completely.
• Do not remove the skin. It is the part that helps protect the meat during cooking and allows you to achieve a golden-brown exterior.
• Avoid marinating the fish for too long. Traditional sardine skewers are distinguished precisely by the natural flavor of the sardine.
• Add salt just before cooking. This will prevent the salt from drawing too much moisture out of the fish.
• Embers are better than a direct flame. Intense heat can burn the skin before the sardine is cooked through.
• Don't constantly turn the sardines. Let them cook for several minutes on each side so they brown evenly.
• Add the garlic, parsley, oil, and lemon at the end. This way you'll have a fresh touch without losing the characteristic flavor of the fish.
• Serve immediately. Sardine skewers are at their best when freshly made, with the skin golden brown and the flesh still juicy.

Should sardines be cleaned before grilling them?

Yes. For home preparation, it is recommended to remove the viscera and quickly clean the sardines before drying and skewering them.

How long should sardine skewers be cooked?

Sardines usually need about 3-4 minutes per side, although the time depends on their size and the intensity of the heat.

Can you bake sardine skewers?

Yes, although the result will be different from a charcoal grill. At home, they can be cooked at a high temperature, using a tray or rack and making sure they don't dry out.

What's the secret to making juicy sardine skewers?

The main secret is to use fresh fish, avoid overcooking, and cook the sardines over hot coals for just a few minutes. The skin should be golden brown while the flesh retains its moisture.