A simple quick healthy recipe for you to try this Bank Holiday weekend, especially for BBQ grills, they’re perfect on one of our Instants!
These kebabs are made with readily available ingredients and are delicious even after a short marinating time. The inside stays succulent while the outside is spiced and charred. The Monkfish works particularly well because it has such a firm texture, but if budget doesn’t allow, use cod or haddock instead. Salmon also makes a nice variation.
Prep time: 35mins – Cook time: 2-4mins
INGREDIENTS
500g monkfish, cubed ( cod, haddock or salmon can be substituted ).
FOR THE MARINADE
225g natural yoghurt
3 cloves garlic, crushed
1 teaspoon ground ginger
1 tablespoon lime juice (about half a lime)
1 teaspoon chilli powder
½ teaspoon turmeric
½ teaspoon garam masala plus extra to serve
1 teaspoon salt (or to taste)
Mint and coriander, to garnish
ALSO NEEDED !
Barbecue
Skewers
Charcoal
BBQ SETUP
Set the grill up for direct grilling with the cast iron searing grid if you have one. Target temperature is 200°C
METHOD
In a bowl, mix all the marinade ingredients and add the fish. Leave to marinate for 30 minutes. The Kamado/Kettle BBQ even on one of our Instant’s set up for direct grilling and brush the grill with olive oil.
Grill the monkfish skewers for a couple of minutes each side, or until cooked through and charred a little on the outside.
Serve scattered with extra garam masala, the herbs and lime wedges.
*Thanks to Helen Graves for this recipe at Food Stories
