Simple Monkfish Tikka

A simple quick recipe especially for Kamado grills but can also be used on any BBQ with a lid and thermometer

Recipe from Helen Graves at Food Stories 

These kebabs cook quickly and are delicious even after a short marinating time. The inside stays succulent while the outside is spiced and charred. 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

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

KAMADO/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 monkfish. Leave to marinate for 30 minutes. Set the Kamado/Kettle BBQ up for direct grilling and brush the grill with 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.

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