chiminea cooking recipe Monkfish scallop Kebabs

Chiminea Cooking Recipes – Monkfish scallop Kebabs

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Monkfish scallop Kebabs

Cooked directly in the coals chiminea jacket potatoes are amazing and perfect to have with HERB AND SPICE-RUBBED STEAKS. Speed up the cooking time by giving them a quick zap for a few minutes in the microwave first – but for best results cook entirely in the coals.

sweet potato wedges coked on a chiminea
Number of People – 4
Prep Time – 10mins + marinating
Cooking Time – 10 mins

iNGREDIENTS

  • 8 large scallops
  • 500g (18 oz) Monkfish fillet cut onto kebab size chunks
  • 2 Tbsp light cooking oil of your choice
  • 1 Tbsp honey
  • 3 garlic cloves finely chopped
  • 75g (2oz) parma ham
  • Fresh rosemary

Directions

  1. Mix your honey, oil, lemon jiuce, garlic and rosemary together as a marinade and place your monkfish chunks and scallops in and leave for at least 1 hour.
  2. Wrap the monkfish in parma ham.
  3. Skewer alternately your wrapped monkfish and scallops into about 4 kebabs.
  4. Cook on the grill for about 5 to 7 minutes total or until everything is cooked through and your parma ham is crispy and your seafood is less clear and more opaque looking. Baste with extra marinade during cooking.

TIPS

  • Cut you monkfish a similar size to your scallops so everything will cook more evenly.
  • Make sure your monkfish has no skin before you start.
  • Optional – cut off any excess fat from

Ideas and inspiration are taken from ‘Cooking with Chimineas‘ by Wendy Sweetser – thank you, Wendy!

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