Grilled Swordfish Kebabs

Author

Chef Gavin Kaysen

Servings

2-4

Category

Main Course

Ingredients

• 1 ½ pounds swordfish, bloodline and skin removed, cut into 1-inch cubes
• 12 cherry tomatoes
• 1 red onion, cut into 1-inch pieces
• 2 yellow bell peppers, cut into 1-inch squares
• 2 Tbsp La Boîte Shabazi N.38 spice blend 
• Fine sea salt
• 1/4 cup olive oil
• 1 lemon, halved

Directions

1. Alternating swordfish and vegetables, skewer the ingredients, leaving 2 inches open on each end. Repeat this process until all of the ingredients are skewered.
2. Line a sheet pan with foil. Lay the skewers on top and sprinkle with the spice blend, salt, and the olive oil. Let sit for at least 15 minutes and up to 4 hours in the fridge.
3. Preheat a grill to medium-high heat. Apply a bit of oil to the grill grates to prevent any chance of sticking. Place the skewers on the grill and cook for 4 to 5 minutes. Using tongs, turn the kebabs to the other side and continue to cook until the swordfish is no longer opaque in the center, 2 to 3 minutes longer.
4. Arrange the kebabs on a serving tray and set aside to rest for a couple of minutes.
5. Meanwhile, place the two lemon halves cut-side down on the grill to char for 3 minutes. Add the charred lemons to the tray with the kebabs.