Grilled Moroccan Swordfish Kebabs

Grilled Moroccan Swordfish Kebabs 

    3 tablespoons extra-virgin olive oil
    1 tablespoon fresh lemon juice
    2 garlic cloves, minced
    2 teaspoons ground cumin
    1 teaspoons turmeric
    1 tablespoon minced thyme
    1/2 teaspoon crushed red pepper
    2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes

    In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
    Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes.



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