Grilled Swordfish and Vegetable Kebabs
Grilled Swordfish and Vegetable Kebabs
Servings: 4
Easy to prepare, quick to cook and oh so delicious!
Print Recipe
Ingredients
- ½ cup olive oil
- 1 Tbsp grated ginger
- 1 Tbsp grated garlic
- zest of 1 lemon
- salt and pepper to taste
- 2 swordfish steaks (around 250g each) cut into 3cm cubes
- 1 red onion cut into chunks
- 3 courgettes sliced thick
- 1 cup cherry tomatoes
Instructions
- Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl.
- Put the swordfish in a large bowl. Put the onions, courgette and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
- If you're using wooden skewers, soak them in water for at least 30 minutes before you start cooking.
- Preheat a grill over medium-high heat (or light your fire and get your braai ready!).
- Meanwhile, thread the swordfish onto the skewers, alternating with the onions, courgettes and tomatoes.
- Brush the grill/braai grates with oil. Place the kebabs on the grill/braai, sprinkle with salt and pepper, and grill/braai until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
