Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp fresh thyme leaves
• 1 lemon
• zest and juice
• 1 garlic clove
• finely chopped
• 2 tbsp olive oil
• 800g/1lb 12oz monkfish
• cut into chunks
• 400g/14oz vegetable selection (such as red onion
• courgettes
• aubergines and peppers) chopped into chunks.
• 150ml/5fl oz Greek-style yoghurt
• 1 garlic clove
• finely chopped
• 1 tbsp finely chopped fresh mint
• 1 tsp mint sauce

Directions

• Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside.
• Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme
• lemon zest and juice
• garlic
• olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes.
• Preheat a barbecue or grill to it's highest setting.
• Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers.
• Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through.
• Place all the remaining ingredients into a small glass bowl
• mix
• and serve alongside the kebabs.