Swordfish kebabs

July 22, 2009

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Makes 8

Pair swordfish with halloumi cheese and sweet onion wedges to make all-white kebabs that are nearly effortless. Thread the ingredients on 8 bamboo skewers that have soaked in water for an hour. The recipe doubles easily if you want to serve two kebabs per guest.

1 clove garlic, finely chopped

1/2 teaspoon salt, and more to taste

3 tablespoons fresh oregano leaves

2 tablespoons lemon juice

1/4 cup olive oil

Pepper, to taste

1 pound halloumi cheese, cut into 1-inch cubes

2 pounds swordfish, cut into 3/4-inch cubes

1 sweet onion, cut into 8 wedges

1. On a small board with a blunt knife, mash the garlic and 1/2 teaspoon salt to make a paste.

2. In a small bowl, whisk the oregano, garlic paste, lemon juice, olive oil, and pepper.

3. Thread the swordfish, cheese, and onion wedges on the skewers. Transfer to a platter and brush generously with the oregano mixture. Cover and refrigerate for 30 minutes.

4. Prepare a medium-hot charcoal or gas grill. Arrange a rack 3 to 4 inches from the heat. Set the kebabs on the rack and cover the grill. Cook for 3 to 4 minutes on a side, basting with additional marinade, or until the fish turns opaque. Sprinkle with salt and pepper. M.E. Malone