Name: Hairy Bikers Monkfish Kebabs Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 600g monkfish fillets, skinned and cut into 3–4cm chunks; 100g ciabatta bread, crusts removed, cut into 2cm chunks; 1 lemon, cut into 6 wedges; Olive oil, for brushing; Salt and freshly ground black pepper

This monkfish kebabs recipe pairs firm chunks of grilled monkfish with crispy ciabatta bread and fresh lemon wedges on skewers. The fish stays tender inside while the bread turns golden and crunchy. Ready in just 25 minutes, this light meal serves 6 and is perfect for summer evenings.

I first made these monkfish skewers after watching the Hairy Bikers cook them on Kitchen Garden Live. The combination of charred bread and flaky fish is something I come back to every barbecue season.

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Monkfish Kebabs Ingredients

600g monkfish fillets, skinned and cut into 3–4cm chunks
100g ciabatta bread, crusts removed, cut into 2cm chunks
1 lemon, cut into 6 wedges
Olive oil, for brushing
Salt and freshly ground black pepper
6 wooden skewers, soaked in cold water for 20 minutes

How to Make Monkfish Kebabs

Soak the skewers: Place the wooden skewers in a dish of cold water and leave them for at least 20 minutes. This stops them burning on the grill.
Prepare the ciabatta: Remove the crusts from the ciabatta and cut the bread into 2cm chunks. Place them in a bowl, add a small splash of boiling water, and toss gently. This softens the inside while keeping the outside ready to crisp up on the grill.
Thread the skewers: Alternate chunks of monkfish and ciabatta along each skewer, leaving a small gap between pieces so the heat reaches all sides. Tuck a lemon wedge at each end. Brush everything generously with olive oil and season well with salt and pepper.
Grill until golden: Heat a griddle pan over high heat until smoking. Cook the kebabs for 10–15 minutes, turning every 2–3 minutes. The fish is done when the flesh is firm and opaque, and the bread should be golden and crispy on the edges.

What Are the Best Tips for Monkfish Kebabs?

Always soak wooden skewers: Twenty minutes in cold water is the minimum. Metal skewers work well too and skip this step entirely.
Monkfish holds its shape: Its firm, meaty texture makes it one of the best fish for grilling. If you cannot find monkfish, try cod or halibut, though they are softer. Cod also works well in dishes like this cod and chorizo stew. For another way to enjoy fish, try these Thai fish cakes.
Do not overcook: The fish is ready when it turns opaque and feels firm to the touch. Overcooking makes monkfish rubbery and dry.
Watch the ciabatta: The bread chars quickly. Keep the skewers moving every couple of minutes so the ciabatta crisps evenly without burning.
Try a quick marinade: While this recipe does not need one, a 15-minute soak in olive oil, lemon zest, crushed garlic, and fresh herbs adds extra flavour. Avoid marinating longer than 30 minutes as the citrus can break down the fish.
Barbecue method: These kebabs work brilliantly on a barbecue. Cook directly over medium-hot coals for 8–12 minutes, turning regularly. The smoky char suits monkfish perfectly.
Add a dipping sauce: Serve with a yoghurt and mint dip, a simple citrus vinaigrette, or a spoonful of salsa verde on the side. The mild fish takes on bold flavours well.

What Should I Serve with These Kebabs?

These kebabs suit light, fresh sides. A Mediterranean couscous salad or a Caesar salad both work well alongside the grilled fish and bread. Fluffy rice, warm pitta bread, or toasted flatbreads are good options for soaking up any juices.

Steamed asparagus, green beans, or a simple rocket and tomato salad keep the meal feeling light. For a bigger spread on the barbecue, add some turkey burgers alongside the skewers. You could also stuff the grilled fish and bread into a warm baguette with a squeeze of lemon for a quick sandwich.

How Should I Store Leftover Kebabs?

Keep leftover kebabs in an airtight container in the fridge for up to 2 days. Reheat gently under the grill or in a warm oven to avoid drying the fish out. Freezing is not recommended as the monkfish and ciabatta lose their texture once thawed.

Frequently Asked Questions

How do the Hairy Bikers monkfish kebabs compare to Jamie Oliver’s? Both use the same base of monkfish, ciabatta, and lemon, but Jamie Oliver’s version serves 6 and includes a boiling water step for the bread. The Hairy Bikers’ take keeps things simpler while adding tips for marinades and barbecue cooking.

Can I add vegetables to the skewers? Firm, quick-cooking vegetables like peppers, cherry tomatoes, or courgette work well. Cut them to a similar size as the monkfish so everything cooks evenly.

How long do monkfish kebabs take to cook? Around 10–15 minutes on a hot griddle or 8–12 minutes on the barbecue. Turn the skewers every 2–3 minutes and check for firm, opaque flesh to know they are done.

Can I make monkfish kebabs in the oven? Place the skewers on a lined baking tray and cook at 200°C (180°C Fan / Gas Mark 6) for 12–15 minutes, turning halfway. You will not get the same char, but the fish cooks through nicely.

Can I use frozen monkfish for kebabs? Yes, but thaw it fully in the fridge overnight and pat dry with kitchen paper before cutting. Excess moisture stops the fish from grilling properly.