Monkfish, Chorizo and Romano Pepper Kebabs Recipe

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serves: 4
Prep: 15 min
Cooking: 15 min

Nutrition per portion

Calories 370 kCal 19%
Fat 23g 33%
  -  Saturates 7g 35%


  • 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


  • 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.

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