for 4 person

Kebabs

600 g	monkfish fillets, cut into approx. 5 cm pieces
2	red peppers, cut into pieces
1	courgette, cut into slices approx. 5 mm thick
8	wooden skewers
1 tbsp	olive oil
½ tsp	salt

Chimichurri

2 tbsp	apple vinegar
1 dl	olive oil
1	shallot, finely chopped
1	garlic clove, squeezed
1	red chilli, deseeded, finely chopped
1 bunch	flat-leaf parsley, finely chopped
½ bunch	basil, finely chopped
¼ tsp	salt

How it's done

Kebabs

Alternately place the fish and vegetables on the skewers, drizzle with oil and season.

Charcoal/gas/electric grill:

Grill the kebabs over/on medium heat (approx. 180 °C, for approx. 10 mins. all over.

Chimichurri

Combine the vinegar with all the other ingredients up to and including the salt, serve with the kebabs.

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