Monkfish & Chorizo Kebabs
- Preparation and cooking time
- Total time
- Soak skewers in water before for 30 mins
- More effort
- Serves 6
Skip to ingredients
- 2 large monkfish tails or 4 small tails cut into bite size chunks
- 75-100g chorizo, sliced into 5mm wheels
- 10-15 cherry tomatoes
- Half a red onion
- Juice of half a lemon
- Small handful of chopped fresh parsley
California Rancher Santa Maria Seasoning
- California Rancher Santa Maria Seasoning
Method
step 1
Soak the skewers in water for a bout 30 mins to help stop the ends from burningstep 2
Thread the monkfish onto the skewers alternating each chunk with chorizo, red onion or a tomatostep 3
Drizzle with a good olive oil and sprinkle with oaky & smoky seasoningstep 4
Set your grill up to medium/hot and when it has reached the desired temperature, wipe over with sunflower oil (use a piece of scrunched up kitchen roll, dipped in the oil and held with BBQ tongs to do this)step 5
Lay the skewers down and cook for around 4 mins each side until the fish starts to get sear marks, the onions soften and the cherry toms shrink downstep 6
Squeeze over the lemon juice and then once plated, sprinkle over the parsleystep 7
Serve with some charlotte potatoes cut into small chunks and roasted with rosemary, garlic and some more red onion. Do this on a baking tray over the coals if you like, or even wrap everything in 2 layers of foils and place directly on the grill, giving a shake every 15 mins. The crispy burnt bits are the best bits.
