Grilled greek fish and vegetable kebabs
2 Tbsp, minced
2 medium clove(s), minced
1 Tbsp, grated from 2 lemons
Fresh lemon juice
4 Tbsp, juice of 2 lemons
Uncooked swordfish fillet(s)
1 pound(s), or halibut, cut into 1-inch cubes
Fresh cherry tomato(es)
1 small, cut into 8 pieces
Uncooked red onion(s)
1 medium, cut into 8 wedges
Uncooked bell pepper(s)
1 item(s), medium, red or orange, cut into 1-inch pieces
- Whisk together thyme, oil, garlic, salt, pepper, and lemon zest and juice in medium bowl. Transfer half of thyme mixture to small bowl and set aside.
- Add fish to thyme mixture remaining in bowl and toss to coat. Cover and refrigerate 30 minutes.
- Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
- Remove fish from marinade; discard marinade. Thread fish, tomatoes, zucchini, onion, and bell pepper onto 4 (12-inch) metal skewers. Place skewers on grill rack and grill, turning occasionally, 10 minutes. Move kebabs to cooler part of grill and continue grilling until fish is just opaque in center and vegetables are crisp-tender, about 5 minutes. Transfer kebabs to platter and drizzle with remaining thyme mixture. Serve with lemon wedges.
- Per serving: 1 skewer