Xifias Souvlaki: Grilled Swordfish Kebabs With Vegetables |
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Prep Time: 180 Minutes Cook Time: 10 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Found on-line . If using bamboo skewers remember to soak them for at least 30 minutes prior to grilling. Prep time includes marinating time. This would be good served with a simple orzo or rice. Ingredients:
1 1/2 lbs swordfish, cut in 1 1/2 inch cubes (about 12) |
12 cherry tomatoes (equal to number of swordfish pieces) |
12 fresh bay leaves (large, break in half, small use whole, equal in number to swordfish pieces) |
1 yellow bell pepper, seeded, cut in 12 square pieces |
1 onion, cut in 12 square pieces |
1/2 cup olive oil |
1/3 cup fresh lemon juice |
1 dried bay leaf, crushed |
1 teaspoon sea salt |
1/4 teaspoon fresh ground pepper |
2 tablespoons garlic, minced |
Directions:
1. Whisk together olive oil and lemon juice until thick and creamy. Whisk in remaining marinade ingredients.
2. Place swordfish cubes in a plastic bag and pour in marinade.Mix it around to make sure all the pieces get good and covered.
3. Marinate for 2-3 hours, turning the bag occasionally.
4. To make skewers, thread on a piece of swordfish, a bay leaf (or half a large leaf), a cherry tomato, a piece of pepper and a piece of onion. Repeat order.
5. Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up.
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