Monkfish, Chorizo and Romano Pepper Kebabs

This easy fish and chorizo recipe makes a delicious kebab that's perfect for barbecues

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  • Serves 4

  • Prep time 15 mins

  • Cooking time 15 mins

  • Total time 30 mins

  • Calories 370 per serving


  • 2 large romano peppers, each pepper cut into 12 pieces, or padron peppers (see page 141)
  • 600g (1lb 5oz) monkfish tail, cut into 16 equal-sized pieces
  • 16 mini uncooked chorizo sausages (try Delicioso or a good deli)
  • 4tbsp olive oil
  • lemon wedges, to serve


  1. Place a piece of pepper, followed by a piece of monkfish, then a chorizo sausage, on a metal skewer, then repeat again and finish each kebab with another piece of pepper.

  2. Brush the kebabs with a little olive oil and season with salt and freshly ground black pepper. Place the kebabs on a hot barbecue and cook on each side for approx 6 minutes. Serve with the lemon wedges.