Monkfish Tandoori Kebab
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Our subscription is for three deliveries only and cannot be cancelled
Parson's Nose own Monkfish Kebab, created by our team of chefs using authentic Tandoor spices to marinate the Monkfish for 12 hours.
Due to the nature of fresh fish deliveries, we have very limited stock on Mondays and would recommend ordering for Tuesday - Sunday deliveries.
Perfect to cook in the oven or on the BBQ (on foil).
Price shown is for 1 Kebab.
Allergens are stated in BOLD CAPITALS
Monkfish (Lophius) (FISH), Greek Yoghurt (MILK), Ginger, Garlic, Extra Virgin Olive Oil, Sunflower Oil, Tandoori Masala (Ground coriander, iodised salt (salt, potassium iodate), ground cumin, ground cinnamon, sugar, ground chilli, lemon juice powder, ground CELERY, ground cardamom, garlic powder, onion powder, ground black pepper, ground ginger, ground bay, acidity regulator (E330), ground clove, ground fenugreek, colours (E160c & E100), natural lemon flavour.), garam masala (Coriander seeds, cumin seeds, cinnamon, fenugreek, mace, black cardamom, cloves, green cardamom, black peppercorn, bay leaf), black pepper.
May contain: peanuts, soya, mustard and sesame seeds; Cannot guarantee gluten free.
To cook monkfish tandoori kebabs, preheat your BBQ, grill, or oven to 200°C. Place the kebabs on the grill or a baking tray and cook for approximately 10-12 minutes, turning occasionally, until the monkfish is cooked through and lightly charred. Serve with naan bread, fresh salad, lemon wedges, and a cooling yoghurt sauce for a delicious and flavourful meal.
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