Grilled Swordfish Skewers with Vegetable Medley

Instructions

1. 1Cut the about 680 g swordfish into 2.54 cm cubes. Cut the 1 large zucchini, 1 large red onion, and 2 medium bell peppers into 2.54 cm cubes. Leave the 1 pint cherry tomatoes whole.
2. 2Thread the 2.54 cm swordfish cubes and the cut vegetables onto skewers, alternating between the swordfish, zucchini, red onion, bell peppers, and cherry tomatoes. Aim for about 4-5 pieces of swordfish per skewer.
3. 3In a small bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 minced cloves garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until well combined.
4. 4Place the assembled skewers on a clean surface. Evenly brush all sides of the skewers with the marinade mixture.
5. 5Preheat your grill to medium-high heat. This is typically around 204.4-232.2°C (200-230°C).
6. 6Place the marinated skewers on the preheated grill. Grill for 8-10 minutes, turning the skewers every 2-3 minutes. The swordfish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C. The vegetables should be tender and slightly charred.
7. 7Remove the skewers from the grill and serve immediately.

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