Moroccan spiced fish kebabs recipe
information
Firm-textured monkfish is the perfect fish to use for these succulent kebabs, although raw tiger or king prawns can be used instead. Allow time for marinating, so that the spices can infuse the fish with their warm flavours.
ingredients
150 g (5 oz) very low fat natural yogurt
1 garlic clove, peeled and crushed
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp freshly ground black pepper
1 tsp finely grated fresh root ginger
500 g (1 lb 2 oz) monkfish fillet, skinned
2 small red onions, peeled and quartered
8 baby plum or cherry tomatoes
1 garlic clove, peeled and crushed
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp freshly ground black pepper
1 tsp finely grated fresh root ginger
500 g (1 lb 2 oz) monkfish fillet, skinned
2 small red onions, peeled and quartered
8 baby plum or cherry tomatoes
To serve:
shredded mint or parsley to garnish
lime wedges
lime wedges
method
1. Place the yogurt, garlic, coriander, cumin, cinnamon, pepper and ginger in a bowl. Stir to mix well.
2. Wash the monkfish and pat dry with kitchen paper, then cut into bite-sized chunks. Add to the yogurt mixture, turning to coat completely. Cover and leave to marinate in the fridge for 1 - 2 hours.
3. Preheat the grill. Remove the fish from the marinade and thread on to 8 metal or pre-soaked bamboo skewers, alternating them with the onion wedges and tomatoes. Brush with the remaining marinade.
4. Place the kebabs on the grill rack and cook under the grill for about 10 minutes, turning frequently, until the fish is cooked and the onions are tender. Serve immediately, sprinkled with shredded mint or parsley, and accompanied by lime wedges.
2. Wash the monkfish and pat dry with kitchen paper, then cut into bite-sized chunks. Add to the yogurt mixture, turning to coat completely. Cover and leave to marinate in the fridge for 1 - 2 hours.
3. Preheat the grill. Remove the fish from the marinade and thread on to 8 metal or pre-soaked bamboo skewers, alternating them with the onion wedges and tomatoes. Brush with the remaining marinade.
4. Place the kebabs on the grill rack and cook under the grill for about 10 minutes, turning frequently, until the fish is cooked and the onions are tender. Serve immediately, sprinkled with shredded mint or parsley, and accompanied by lime wedges.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
