Swordfish Skewers

Ingredients

• 1kg swordfish steaks, cut into 3cm cubes
• 2 red bell peppers, cut into 3cm squares
• 2 green bell peppers, cut into 3cm squares
• 2 red onions, cut into wedges
• Cherry tomatoes (optional)
• Juice of 3 lemons
• 100ml extra virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp dried oregano
• 1 tsp dried thyme
• Salt and black pepper to taste
• Wooden or metal skewers
• To serve:
• Lemon wedges
• Tzatziki
• Pita bread

Method

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning.

2. Cut the swordfish into even 3cm cubes. Swordfish is ideal for skewers as its firm, meaty texture holds together well during grilling.

3. In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper to create the marinade.

4. Add the swordfish cubes to the marinade and turn to coat well. Cover and refrigerate for at least 1 hour, or up to 3 hours. Don't marinate for too long as the acid in the lemon will start to "cook" the fish.

5. Remove the fish from the fridge 20 minutes before cooking to bring to room temperature.

6. Thread the swordfish cubes onto skewers, alternating with pieces of pepper, onion wedges, and cherry tomatoes if using. Leave small gaps between pieces for even cooking.

7. Preheat your grill, barbecue, or griddle pan to high heat. Lightly oil the grates.

8. Grill the skewers for 10-12 minutes, turning every 2-3 minutes, until the fish is cooked through and has nice char marks. The fish should be opaque in the center but still moist - don't overcook or it will become dry.

9. Brush with any remaining marinade during the last few minutes of cooking.

10. Remove from the grill and let rest for 2-3 minutes. Serve hot with lemon wedges, tzatziki, and warm pita bread. Often served with a simple Greek salad and rice. These skewers are a staple at seaside tavernas throughout Greece, where the smell of grilling fish fills the air.