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Recipe From from Weber's Time to Grill™ by Jamie Purviance

Swordfish and Tomato Kebabs

  • People

    Serves 4

  • Prep Time

    15 min.

  • Marinating Time

    15 to 30 min.

  • Grilling Time

    8 to 10 min.

People
Serves 4
Prep Time
15 min.
Marinating Time
15 to 30 min.
Grilling Time
8 to 10 min.

the Ingredients

20170303180552 Swordfish Tomato Kabobs

Marinade

  • 6 grams finely chopped fresh Italian parsley leaves
  • Finely grated zest and juice of 1 lemon
  • red wine vinegar
  • small shallot, minced
  • kosher salt
  • freshly ground black pepper
 
  • swordfish steaks, each about 225 grams and 2.5 centimetres thick, cut into 2.5 centimetre pieces
  • 275 grams (about 24) grape tomatoes

Special Equipment

  • 8 metal or bamboo skewers

Instructions

  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover and marinate at room temperature for 15 to 30 minutes while the grill preheats.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 04 Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
  • 05Brush the cooking grates clean. Grill the kebabs over direct medium heat, with the lid closed, until the swordfish is opaque in the centre but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.
Ingredients
Instructions