- 1 kg Monkfish cut into 2.5cm cubes
- 50gr parsley chopped
- 2 garlic cloves crushed
- 1/2 tsp chili powder
- 1 tbsp lemon juice
- 2 tbsp olive oil
- lemon wedges for serving
Hawayej spice mic
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 1/2 tsp cumin seeds
- 4 whole cloves
- 1/2tsp ground cardamon
- 1 1/2tsp ground turmeric
First make the spice mix by putting the peppercorns, coriander, cumin and cloves in a pestle and morter and grind. Stir in the cardamon and tumeric and add to a large bowl.
Add the fish chunks, parsley, garlic, chili flakes, lemon juice and 1 tsp salt to the bowl. Mix well with your hands and massage the spices into the fish, Cover and let marinate in the fridge for 6-8 hours. (1 hour minimum)
Skwer the fish leaving a space between and heat the barbeque to hot. Brush the kebabs with oil and cook in batches for about 2 minutes each side. Serve with lemon.