Grilled Vegetable And Swordfish Kebabs Recipes

GRILLED VEGETABLE KABOBS

Steps:

• Prepare 8 to 10 skewers (if using bamboo or wooden skewers, soak them in water for at least 30 minutes).
• Chop the vegetables and garlic and place them in a large mixing bowl. Add the parsley and season with Kosher salt, oregano and pepper flakes. Add the olive oil and lemon juice. Toss to combine.
• Set the vegetables aside for 20 minutes while you heat the grill (Or you can marinate them in the fridge for a few hours until you are ready).

SWORDFISH KABOBS WITH BALSAMIC GLAZE

Steps:

• If using wooden skewers, soak them in water in a casserole dish or baking sheet for 30 minutes prior to grilling. Prepare a grill or grill pan for medium-high heat; oil the grill grates with olive oil.
• Mix the balsamic, lemon juice and mustard in a small bowl. Add the olive oil in a slow stream while whisking. Season with salt and pepper.
• Thread the fish, fennel and tomatoes onto 8 skewers, alternating between fish and vegetables. There should be roughly 3 pieces of fish per skewer. Season all sides of each skewer with salt and pepper. Brush the balsamic mixture over all the skewers.
• Add the skewers to the grill and cook until there are clear grill marks on the flame side, 3 to 5 minutes. Flip the skewers and cook for an additional 3 to 5 minutes. Continue to rotate the skewers and cook on each side until all sides are cooked and have a slight char.
• Serve hot!

LEMON PEPPER GRILLED SWORDFISH KABOBS

Steps:

• Cut swordfish into 1-inch cubes then add to a resealable plastic bag. Add the olive oil, lemon zest, black pepper, anchovy paste and thyme to the bag then seal. Gently massage the bag until the marinade is well mixed and the fish coated. Place the bag onto a plate and refrigerate for 1 hour.
• Meanwhile, submerge the skewers in water so they soak.
• After 1 hour, heat grill to medium-high heat (or place a grill pan over medium heat).
• Divide the swordfish cubes between each skewer then grill until just cooked through, about 2 minutes per side. Transfer to a serving plate and squeeze lemon juice over the fish.

XIFIAS SOUVLAKI: GRILLED SWORDFISH KEBABS WITH VEGETABLES

Steps:

• Whisk together olive oil and lemon juice until thick and creamy. Whisk in remaining marinade ingredients.
• Place swordfish cubes in a plastic bag and pour in marinade.Mix it around to make sure all the pieces get good and covered.
• Marinate for 2-3 hours, turning the bag occasionally.
• 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.
• Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up.