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Fish is most delicious when cooked
over hot charcoal.
Ingredients
- swordfish steaks - 900g/2 lb
- onions - 2, cut into wedges
- garlic - 1 clove, crushed
- tomatoes - 3, quartered
- black pepper and salt
- paprika - 5ml/1 tsp
- olive oil - 45ml/3 tbsp
- lemon juice - ½ lemon
- pitta bread and salad - to serve
Method
- Cut the fish into large cubes
and place in a dish.
- Blend the paprika, garlic, oil,
lemon juice, and seasoning in a small mixing bowl, then pour over
the fish.
- Cover loosely with clear film
and leave to marinate for 2 hours.
- Thread the fish cubes on
the skewers alternating with pieces of onion and tomato.
- Then, grill the kebabs for 5-10
minutes, basting with the remaining marinate and turning
occasionally.
- Serve with pitta bread and
salad. Serves 4-6.
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