Monkfish tikka kebabs

Total time: 1hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 174 Kcal, 32g Protein, 4g Carbohydrates, 3g Fat


  • Kebabs
  • 800 g monkfish fillets, cut into approx. 3 cm cubes
  • 1 limes, rinsed with hot water, dabbed dry, thinly sliced
  • 1 garlic clove, pressed
  • 150 g plain yoghurt
  • 1 tsp ginger, finely grated
  • 8 sticks lemongrass, outer layer removed
  • 1 tsp salt
  • 0.25 tsp turmeric
  • 1 tsp garam masala
  • To serve
  • 2 sprigs coriander, torn
  • 0.25 tsp garam masala
  • a little sea salt

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  • Kebabs

    Thread the fish and lime slices alternately onto the lemongrass stalks. Combine the yoghurt with the remaining ingredients, coat the kebabs with 3 tbsp of the mixture, cover and chill for approx. 30 mins.
  • To grill the kebabs

    Dab off the marinade. Charcoal/gas/electric grill: Cover and grill the kebabs over/on a medium heat (approx. 200°C) for approx. 5 mins. on each side.
  • To serve

    Garnish the kebabs with the coriander, garam masala and fleur de sel, serve with the remainder of the yoghurt.
  • Serve with:

    Jasmine rice

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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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