Joe Wicks’ Monkfish Kebabs With Tabbouleh Recipe

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10 min


10 min

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Image copyright: Maja Smend 2015


  • 50g dried bulgur wheat
  • 250g monkfish, trimmed and chopped into 2–3cm chunks
  • drizzle of olive oil
  • salt and pepper
  • 3 tbsp chopped parsley
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 1 ripe tomato, roughly chopped
  • 2 roasted red peppers from a jar, roughly sliced
  • 2 spring onions, finely sliced
  • 2 lemons
  • pitta bread, to serve


  • Preheat your grill to maximum and bring a saucepan of water to the boil.

  • As soon as the water has boiled, dump in the bulgur wheat and cook according to the packet instructions (about 8 minutes) before draining through a fine sieve and rinsing under cold running water.

  • Slide the monkfish onto one massive skewer or two smaller ones. Drizzle with olive oil and season with salt and pepper. Grill the monkfish for 8–9 minutes, rotating a couple of times while cooking.

  • Tip the drained bulgur wheat into a bowl and add the chopped herbs, the tomato (scraping in all the tomato juice too), red pepper, spring onions, the juice of 1 lemon and a generous pinch of salt and pepper. Mix the ingredients together.

  • Serve up the tabbouleh with the cooked monkfish skewers on top, a final spritz of lemon juice, some grated lemon zest and pitta bread on the side.

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(42 ratings)
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