Thai-style fish kebabs

500–750 g (1–1½ lb) firm white fish, such as monkfish, swordfish, cod or haddock, cut into large cubes

1 courgette, cut into 8 pieces

1 onion, quartered and layers separated

8 mushrooms

vegetable oil, for brushing

1 garlic clove, finely chopped

2 tablespoons finely sliced fresh root ginger

2 chillies, deseeded and finely chopped

2 lemon grass stalks, finely chopped

handful of coriander leaves, finely chopped

1 glass of red wine

2 tablespoons sesame oil

pepper

Marinade

grated rind and juice of 2 limes