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Sardines with Chermoula

4 persons | Shichirin, Fish and shellfish | Fish | Appetizer

Prep time
20 MIN
Cook time
25 MIN
Total time
45 MIN

Prep time

  • Place the sardines in coarse sea salt, let it soak for 20 minutes.
  • Light a medium amount of Binchotan, open the sliders of the Shichirin two-thirds of the way and let it come up to temperature well. When the Shichirin is up to temperature place the Yakitori bars.  


  • Skewer the sardines on 3 skewers and place on the Yakitori bars. Grill for about 3-5 minutes per side, until the skin is crispy.
  • Meanwhile, make the chermoula using a mortar. Add the coriander and parsley to the mortar. Mortar with a dash of oil to form a paste.
  • Then add a grated clove of garlic and the zest of ½ lemon to the chermoula. Garnish with Japanese Smoked Salt, Japanese Szechuan Pepper, BBQ herbs and cumin seeds. Then mix everything well and finish with a little olive oil and juice of the lemon.
  • Finally, serve the grilled sardines with the chermoula and top with Japanese Szechuan Pepper.





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  • 3 sardines
  • YAKINIKU Japanese Smoked Salt
  • YAKINIKU Japanese Szechuan Pepper
  • 1 bunch of coriander
  • 1 small bunch of parsley
  • 1 garlic clove
  • 1 tsp cumin seeds
  • ½ tsp EldurApi 10 Classic BBQ herbs
  • EldurApi 21 Himalayan Salt
  • The zest and juice of 1 lemon
  • 1 tbsp olive oil


  • Binchotan
  • Yakitori bars
  • mortar
  • grater
  • BBQ skewers

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