Monkfish & vegetable kebabs

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 395 Kcal, 24g Protein, 6g Carbohydrates, 29g Fat


  • Kebabs
  • 2 red pepper, chopped
  • 600 g monkfish fillets, cut into approx. 5 cm pieces
  • 1 courgettes, cut into slices approx. 5 mm thick
  • 8 wooden skewers
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • Chimichurri
  • 2 tbsp apple vinegar
  • 1 dl olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, pressed
  • 1 red chilli, deseeded, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 0.5 bunch basil, finely chopped
  • 0.25 tsp salt

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  • Kebabs

    Alternately place the fish and vegetables on the skewers, drizzle with oil and season.
  • Charcoal/gas/electric grill:

    Grill the kebabs over/on medium heat (approx. 180°C), for approx. 10 mins. all over.
  • Chimichurri

    Combine the vinegar with all the other ingredients up to and including the salt, serve with the kebabs.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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