Monkfish, Chorizo and Romano Pepper Kebabs Recipe

(38 ratings)

Monkfish, Chorizo and Romano Pepper Kebabs Recipe-recipe ideas-new recipes-woman and home
Preparation Time15 mins
Cooking Time15 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories370 Kcal19%
Fat23 g33%
Saturated Fat7 g35%


  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.


  • 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