Mediterranean Swordfish Skewers with Summer Vegetables

Ingredients

• Skewers (8)
• Salt and pepper (to taste)
• Dried oregano (1 tablespoon)
• Garlic (3 cloves, minced)
• Lemon juice (2 tablespoons)
• Olive oil (1/4 cup)
• Zucchini (1 large, cut into 1-inch pieces)
• Cherry tomatoes (1 cup)
• Red onion (1, cut into 1-inch pieces)
• Bell peppers (2, cut into 1-inch pieces)
• Swordfish steaks (1.5 pounds, cut into 1-inch cubes)

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a flavorful marinade.
3. Cut the swordfish steaks into 1-inch cubes. Chop the zucchini, red onion, and bell peppers into similar sized pieces to ensure even cooking.
4. Thread alternating pieces of swordfish, bell peppers, red onion, cherry tomatoes, and zucchini onto the skewers.
5. Brush the skewers generously with the marinade, ensuring all sides are well coated.
6. Place the skewers on the preheated grill and cook for about 4-5 minutes per side, or until the swordfish is opaque and the vegetables are tender and slightly charred.
7. Remove the skewers from the grill and let them rest for a few minutes to allow the flavors to meld together.
8. Serve the succulent swordfish skewers with a side of couscous or Greek salad for a complete Mediterranean meal. Enjoy!