|Monkfish||9 Pound, cut into 4 cm (1.5 inch) cubes|
|White wine||4 Tablespoon|
|Lemon juice||2 Tablespoon|
|Rosemary needles||1 (Removed And Chopped)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Lemon||3 , cut in to small chunks|
|Green pepper||4 , seeded and cut into small rectangles|
1. Sprinkle the monkfish with salt and pour over the wine and lemon juice. Stir in the rosemary and garlic, cover and marinate for 1 hour.
2. Thread cubes of fish chunks of lemon and pepper pieces alternately on to 10 skewers. Lay the skewers on a dish, sprinkle some of the marinade over and cover with foil.
3. When the charcoal is ready for cooking, place the skewers on the barbecue rack and cook for 10 minutes, turning frequently.
4. Serve the kebabs, in pockets of warm pitta bread if liked.