Method
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.
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.
Ingredients
- 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
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