Swordfish Kebab

Swordfish cubes marinated in lemony olive oil with bay leaves, skewered with tomato, pepper and onion and grilled. A high-protein, gluten-free summer main.

Ingredients

• 800 g swordfish (skinless, 3 cm cubes)
• 150 g (2 small) tomatoes
• 100 g (4) green peppers
• 100 g (1 small) onion
• 30 g (2 tbsp) olive oil
• 20 g (juice of ½ lemon) lemon juice
• 7 g (1 heaped tsp) salt
• 2 g (1 tsp) black pepper
• 1 g (5-6) bay leaves

Instructions

1. 1

   Whisk the olive oil, lemon juice, black pepper and salt in a large bowl. Add the swordfish cubes and the halved bay leaves, toss, and marinate in the fridge for 30 minutes.

2. 2

   Cut the onion into 8 wedges and separate the layers; cut the peppers into 3 cm pieces and each tomato into 8 wedges.

3. 3

   Thread the fish onto 8 skewers, alternating with the vegetables and bay leaves. Soak wooden skewers in water for 20 minutes beforehand.

4. 4

   Heat a grill or cast-iron grill pan over high heat for 3-4 minutes until very hot.

5. 5

   Grill the skewers for 10-12 minutes, turning every 3 minutes and brushing with the leftover marinade, until the fish is opaque and lightly browned at the edges.

6. 6

   Transfer to a plate, rest for 2 minutes and serve hot.

Nutrition

Per serving