the Ingredients
Special Equipment
- Weber Skewer Set
- GBS Sear Grate
- Instant-read thermometer
Instructions
These succulent monkfish and prawn skewers are marinated in a zesty garlic-lemon oil, then grilled over high heat using the Weber Skewer Set for the perfect balance of smokiness and char. An easy yet elegant seafood dish for any BBQ occasion.
- In a small bowl, mix olive oil, garlic granules, lemon zest, and lemon juice. Season with salt & black pepper.
- Trim the monkfish by removing any bones or membrane.
- Coat the monkfish cubes and prawns in the marinade and allow to rest for 10 minutes.
- Thread the monkfish chunks and prawns onto the Weber Skewer Set, ensuring even spacing for even cooking.
- Prepare the barbecue for direct heat at 200°C. If using a 57cm charcoal BBQ, light ½ chimney starter of Weber briquettes.
- Add the GBS Sear Grate and preheat for a few minutes until hot.
- Place the skewers directly onto the sear grate and cook for 4 minutes on one side.
- Turn the skewers and grill for another 4 minutes, ensuring an even char.
- Use an instant-read thermometer to check that the monkfish reaches 60°C.
- Remove from the grill and let rest for 2 minutes before serving.
- Garnish with extra lemon zest or fresh dill (optional).
- Serve with a fresh salad, or a aioli dip.
In the Kitchen
At the Barbecue
Serving & Finishing Touches
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