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
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
Set the grill up for direct grilling with the cast iron searing grid if you have one. Target temperature is 200°C
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.