Cooked over hot coals or under the broiler, these succulent
kabobs make a light and tasty dinner.
FOR THE MARINADE
1/2 tsp dried oregano
1/2 tsp dried thyme
5 tbsp lemon juice
finely grated rind of 1/2 lemon
1 tbsp olive oil
1 garlic clove, crushed
salt and freshly ground black pepper
OTHER INGREDIENTS
8 jumbo shrimp, unshelled
8 ounces monkfish fillets, cut into 1-inch cubes
1/2 yellow and 1/2 green bell pepper, cut into 1-inch
squares
1 red onion, cut into 1-inch chunks
1/3 cup button mushrooms
lettuce, to serve
First make the marinade. Dry-fry the
oregano and thyme in a small heavy-based pan for a few seconds, until you smell
the aroma. Mix with the remaining ingredients in a screw-top jar, and
shake well.
Shell the shrimp,
but leave the tail intact.
Place the shrimp and monkfish in a shallow
dish, and the vegetables in another. Divide the marinade between each
dish, turning the fish and vegetables until coated. Cover and leave in the
refrigerator for at least 2 hours.
Thread the ingredients onto 4 skewers,
alternating the monkfish and shrimp with the vegetables.
Cook over hot coals, or under a preheated
hot broiler, for 10 minutes, turning occasionally.
Arrange the lettuce in a shallow serving
dish and place the kabobs on top.
Serve with warm pita bread and a bowl of nonfat yogurt seasoned with chopped fresh mint, salt, and cayenne pepper.