Ingredients
- 700g monkfish tail, trimmed and cut into large chunks
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1 tbsp neutral oil
- 150g thick natural yoghurt
- 2 garlic cloves, grated
- 1 tbsp fresh ginger, grated
- 1 tsp ajwain seeds, lightly crushed
- 1 tsp English mustard or Dijon mustard
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp Kashmiri chilli powder
- 1 tbsp gram flour
- To Serve:
- Lemon wedges
- Mint yoghurt
- Sliced onion
- Naan or flatbread
- Fresh coriander
Nutrition (per serving)
- Calories: 330
- Protein: 39g
- Fat: 15g
- Carbs: 9g
Method
- Pat the monkfish dry and cut it into even chunks.
- Toss with lemon juice, salt and oil, then leave for 15 minutes.
- Mix the yoghurt, garlic, ginger, ajwain, mustard, cumin, coriander, turmeric, chilli powder and gram flour.
- Coat the monkfish in the yoghurt marinade.
- Cover and chill for 2 hours.
- Thread the monkfish onto skewers.
- Cook on a hot BBQ, grill or griddle for 8 to 10 minutes, turning carefully.
- Serve with lemon, mint yoghurt, onion and flatbread.
Notes
Monkfish is ideal for kebabs because it is firm and meaty. Don’t overcook it, though, as it can become rubbery.