Ingredients for Swordfish Kebabs
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How to Make Swordfish Kebabs
- Cut 1 lb swordfish into 1-inch cubes.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Place the swordfish cubes in a large bowl and pour the marinade over them. Gently toss to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, for optimal flavor.
- Thread the marinated swordfish cubes onto skewers, alternating with 1 cup cherry tomatoes and 1/2 cup thinly sliced red onion.
- Preheat your grill to medium-high heat. Grill the kebabs for 7-10 minutes, basting frequently with the remaining marinade and turning occasionally, until the swordfish is cooked through and slightly charred.
- Serve the Swordfish Kebabs immediately with a fresh salad, warm pita bread, and hummus.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
25g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Angolan Congolese Nigerian Libyan Appetizers Seafood African Asian Middle Eastern Barbecue Dinner Party Moroccan Fish Egyptian Dietary Low Sodium Low Calorie Low Carb Low In Something Brunch Equipment Grilling Technique 4 Hours Or Less