Ingredients
-
2
-
3
-
1/2
-
1
-
1
-
3
-
2
-
-
-
-
-
-
-
-
Directions
Swordfish Kebabs, Serve with Salad, pitta bread and hummous This is a wonderful Middle Eastern dish (originally published in the Classic Middle Eastern cookbook by Soheila Kimberley (c)1998), very good and easy to make added bell peppers and baby portobello mushrooms marinated in balsamic vinegar, oil and paprika I think I’ll try serving it with rice next time , I made this just as a marinade and broiled the steaks Super easy and tastes great I will definately keep this one
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Steps
|
1
Done
|
Place Fish in a Large Dish. |
|
2
Done
|
Blend Together the Oil, Lemon Juice, Garlic, Paprika and Seasonings in a Small Bowl. |
|
3
Done
|
Pour Over the Fish. |
|
4
Done
|
Cover Loosely With Clear Film and Leave in a Cool Place to Marinate For Up to 2 Hours. |
|
5
Done
|
Thread the Fish Cubes Onto Skewers, Alternating With Pieces of Tomato and Onion. |
|
6
Done
|
Grill the Kebabs For 7 to 10 Minutes, Basting Frequently With the Remaining Marinade and Turning Occasionally. |
|
7
Done
|
Serve With Plenty of Fresh Salad. |
