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.
