Fish Kebabs 1 lb. 2 oz. monkfish tail (or cod or haddock), trimmed of all skin and bone and cut into 1-inch cubes 6-8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on 9 oz. boiled new potatoes, halved For the Marinade: 2 thumb-sized pieces of fresh ginger, thinly sliced juice and zest of 1 lemon 1 teaspoon turmeric 2 cloves of garlic 2 dried chillies, crumbled 1 handful of fresh mint 4 tablespoons plain yogurt Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yogurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes on each side. Serves 6-8. From "Jamie's Kitchen" by Jamie Oliver middle eastern recipe index christina m k al-sudairy buy the book!