Kebabs are the perfect dish to prepare in the summer. You cook them on the grill, eliminating the need to stand over the hot stove in the heat. These kebabs are made with a combination of shrimp and monkfish that are cooked with an alternating mix of red bell peppers, green bell peppers, and onions. A simple sprinkling of salt and pepper are all that is needed to season the kebabs.
- 6 monkfish
- 6 jumbo shrimp
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- ground black pepper
- Before making the kebabs, you need to soak the wooden skewers so they do not burn when you grill them. Remove the skewers from the water and dry on paper towel.
- Place a piece of monkfish, shrimp, onion, and bell peppers on the skewers. Repeat until the skewer is filled. Season with salt and black pepper to taste.
- Grill until the seafood is cooked through, about 3 minutes per side.