Monkfish & Quinoa Tabbouleh Kebabs
Flavorful monkfish kebabs marinated in a spicy yogurt sauce, served with a refreshing quinoa tabbouleh.
Equipment
- Small bowl
- Shallow non-metallic dish
- 8 bamboo skewers (pre-soaked)
- Saucepan
- Grill or barbecue
Ingredients
- 50 g Cherry tomatoes quartered
- Chopped coriander leaves 2 tbsp
- Dried chili flakes ½ tsp
- 2 Garlic cloves crushed
- 3.5 cm piece of fresh root Ginger peeled and diced
- Grated rind and juice of 1 Lemon
- Lemon wedges to serve
- Chopped mint 1 tbsp
- 500 g Monkfish skinned and cut into bite-sized chunks
- 4 tbsp Natural yogurt
- Chopped parsley 4 tbsp
- 200 g Quinoa
- Turmeric ½ tsp
Instructions
- Mix together the ginger, lemon rind and juice, turmeric, garlic, chili flakes, half the mint, and the yogurt in a small bowl.
- Thread the monkfish onto 8 bamboo skewers that have been pre-soaked in water for 10 minutes to prevent burning, then place in a shallow non-metallic dish.
- Pour over the yogurt marinade and leave to marinate for 20 minutes.
- Meanwhile, cook the quinoa in a saucepan of boiling water according to the packet instructions, then drain and refresh under cold running water and drain again.
- Transfer to a bowl and stir in the remaining mint, the parsley, coriander, and tomatoes.
- Cook the kebabs under a preheated hot grill or on a barbecue for 10–12 minutes, turning frequently, until the fish is cooked through.
- Serve with the tabbouleh and lemon wedges.
Notes & Wine Advice
Serving Tip:
Serve immediately with lemon wedges for a fresh and vibrant meal.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light-bodied dry Rosé to complement the flavors of the monkfish and tabbouleh.
Nutrition values
Calories: 380 kcal | koolhydraten: 35 g | Eiwitten: 30 g | Vet: 10 g | Suiker: 5 g