Skewered Monkfish Kebabs

109/18: Skewered Monkfish Kebabs

109/18 – Skewered Monkfish Kebabs with Green Charmoula Dressing and Caper Mayonnaise:

Next up from the fabulous Berber & Q book by Josh Katz was Skewered Monkfish Kebabs with Green Charmoula Dessing and Caper Mayonnaise.

This was my first cook from this book:

023/18: Cauliflower Shawarma

This recipe is from Beber and Q by Josh Katz – You can buy the book by clicking the link below:

The Fish:

570g of Monkfish tail, skinned and filleted. £16 from my local fishmonger – quality was top notch as always. Super fresh.

The Prep:

The monkfish was sliced into 5cm pieces and put in a bowl with grated garlic, lemon zest, rapeseed oil, ground cardamom, spring onion, salt and pepper. After a good mix around the bowl was covered and put in the fridge for 6 hours.

Green charmoula was made by mixing spring onions, chopped coriander, flat leaf parsley, rapeseed oil, garlic, green chilli and ground cumin. 

Caper mayonnaise was made by combining mayonnaise, soured cream, capers plus salt and pepper.

Into the Thuros went a few handfuls of Oxford Charcoal Oak Lumpwood. Three flamers underneath and within 10 minutes it was time to cook.

Skewered Monkfish Kebabs

The Cook:

The monkfish was threaded onto the Thuros skewers then placed onto the Thuros T1 skewer rack to cook directly. 

After around 4 minutes the skewers were rotated.

Skewered Monkfish Kebabs

After another 4 minutes the skewers were rotated again.

Skewered Monkfish Kebabs

Time to Serve:

Baguette sliced open, caper mayonnaise on both halves, monkfish on top then lemon juice added to the green charmoula which was then spooned on top of the monkfish.

Skewered Monkfish Kebabs

Time to Eat:


Skewered Monkfish Kebabs


Another great recipe from the Berber & Q book. Really enjoyed it and a real treat for lunch. The monkfish was very tasty, super fresh and went well with the green charmoula and caper mayonnaise.We had quite a bit of caper mayonnaise left at the end so I would probably make less next time.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Thuros T1
Cook Method: Direct (Skewers)
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 10 minutes
Internal temperature: N/A
Notes: 1: Make less caper mayonnaise next time

This recipe is from Beber and Q by Josh Katz – You can buy the book by clicking the link below:



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