GRILLED SWORDFISH KABOBS WITH GARLIC YOGURT SAUCE
SERVINGS
Serves 4
INGREDIENTS
For the kabobs
2 lbs swordfish, skinned and cut into 1 inch cubes
1/2 red pepper, seeds removed and cut into 1 inch pieces
1/2 zucchini, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
Zest of 1 lemon
Zest and juice of 1 lime
1 garlic clove, minced
1 tbsp garam masala
1/4 cup Olive oil
1 tsp salt
For the yogurt sauce
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp minced garlic
1/4 cup finely chopped cilantro
Salt, to taste
DIRECTIONS
1. Put the swordfish, red pepper, zucchini, and red onion in a large, non-reactive mixing bowl. In a separate bowl, whisk together the lemon and lime zest, lime juice, minced garlic, garam masala, salt and olive oil. Pour the marinade over the swordfish and vegetables and toss to combine. Cover bowl with plastic wrap and refrigerate for at least 3 hours and up to 8 hours.
2. In a bowl, add the ingredients for the sauce and whisk until combined. Season with salt. Refrigerate until ready to use.
3. Preheat the grill to 450 degrees.
4. Thread the swordfish and vegetables onto metal skewers (for wooden skewers, be sure to soak them in water for 30 minutes before using them), rotating between the fish and the vegetables.
5. Place the skewers on the preheated grill and cook for 2-3 minutes on each side.
6. Serve with lemon wedges and yogurt garlic sauce.