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500 g monkfish tail (or cod or haddock) , from sustainable sources, ask your fishmonger, trimmed of all skin and bone and cut into 2.5cm cubes
6-8 skewers or sticks fresh rosemary , lower leaves removed, tips kept on
255 g new potatoes , boiled, halved
For the marinade
2 thumb-sized pieces fresh ginger , thinly sliced
1 lemon , juice and zest of
1 teaspoon turmeric
2 cloves garlic
2 dried chillies , crumbled
1 handful fresh mint
4 tablespoons natural yoghurt
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If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for chicken and lamb kebabs as well!
Put all the marinade ingredients except the yoghurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.