• 1.5 kg (3 lb) monkfish, skinned and filleted
• 2 tablespoons mint ( finely chopped )
• 4 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon cumin seeds ( light crushed )
• salt and pepper

Dip :-

• 150 ml (1/4  pint) plain low-fat yogurt ( chilled )
• mint sprigs, to garnish
• 1 cucumber (sliced and chopped )

Serving Information:-

• Serve for 6 pax
• Preparation time: about 10 minutes, includes marinates time.
• Cooking time: about 5minutes.

Dietary Information :-

• kcal 218
• kJ 918
• protein 33 g
• fat 9 g
• CHO 3 g

How to Prepare ?

1. Cut the monkfish into bite-sized cubes and put them into a large, shallow dish.
2. Combine the oil, lemon juice, cumin seeds and mint, season with salt and lots of black pepper, then pour over the fish.
3. Cover and leave to marinate for at least 1 hour.
4. Thread the fish on to 6 skewers and grill over a very hot barbecue or under a preheated hot grill for
   4-5 minutes ( turning it every minute and brushing frequently with the marinade, until just cooked ).
5. To make the dip, mix together the  yogurt and chopped cucumber, and garnish with mint.
6. Serve the kebabs immediately, with the dip, pitta bread and lettuce. It’s just delicious !