PREPARE THE SHAWARMA
Mix the spices with the shallots and ginger. Toss with the monkfish fillets and leave to marinate in the fridge for 2-3 hours.
For the lime yoghurt, mix the yoghurt with the lime zest and juice and a drizzle of honey and leave in the fridge until needed.
MAKE THE DOUGH
Make a start on the flatbreads. In a large bowl, mix the flour with the yoghurt and vegetable oil to create a soft dough. Tip onto a floured surface and knead for a couple of minutes until smooth, divide into four balls, then leave to rest in the fridge for 5-10 minutes.
Lightly oil your work surface and roll or stretch each dough ball into a flatbread.
SET UP YOUR EGG
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 190°C.
Thread the spiced monkfish fillets onto skewers. Cook for 6-8 minutes, turning occasionally until the fish reaches an internal temp of 75°C. Leave to rest.
GRILL THE FLATBREADS
Bring the temperature of the EGG up to 220°C.
Cook the flatbreads on the grid for 1-2 minutes per side, until puffed up and lightly charred. Baste both sides with melted bone marrow or butter towards the end.
Slide the fish off the skewers and serve on top of the flatbreads with a smear of lime yoghurt.
