Marinating adds spicy flavour to these delicious kebabs.
900 g (2 lb) swordfish steaks
45 ml (3 tbsp) olive oil
juice of 1/2 lemon
1 garlic clove, crushed
5 ml (1 tsp) cayenne pepper
3 tomatoes, quartered
2 onions, cut into wedges
salt and freshly ground black pepper
salad and pitta bread, to serve
45 ml (3 tbsp) olive oil
juice of 1/2 lemon
1 garlic clove, crushed
5 ml (1 tsp) cayenne pepper
3 tomatoes, quartered
2 onions, cut into wedges
salt and freshly ground black pepper
salad and pitta bread, to serve
method
1. Cut the fish into large cubes and place in a dish.
2. Blend together the oil, lemon juice, garlic, paprika and seasoning in a small mixing bowl and pour over the fish. Cover loosely with clear film and leave to marinate in a cool place for up to 2 hours.
3. Thread the fish cubes on to skewers alternating with pieces of tomato and onion.
4. Grill the kebabs over hot charcoal I for 5—10 minutes, basting frequently with the remaining marinade and turning occasionally. Serve with salad and pitta bread.
Cook's Tip
Almost any type of firm white fish can be used for this recipe.
2. Blend together the oil, lemon juice, garlic, paprika and seasoning in a small mixing bowl and pour over the fish. Cover loosely with clear film and leave to marinate in a cool place for up to 2 hours.
3. Thread the fish cubes on to skewers alternating with pieces of tomato and onion.
4. Grill the kebabs over hot charcoal I for 5—10 minutes, basting frequently with the remaining marinade and turning occasionally. Serve with salad and pitta bread.
Cook's Tip
Almost any type of firm white fish can be used for this recipe.
serving amount
serves 4 - 6
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