Swordfish And Veggie Kebabs

🧂 Ingredients

• 1 lb. swordfish

  cut into chunks
• 2- bell pepper

  cut into 1-inch squares
• 1 small red onion

  cut into small wedges
• 10 cherry tomatoes
• 2 tbsp. evoo
• 2 tbsp. lime juice
• 1 tsp. cumin
• Pinch cayenne
• 1 tsp. garlic powder
• Salt and pepper to taste
• 1/2 cup plain non-fat Greek yogurt
• 1 tbsp. lime juice
• 1 clove garlic
• 2 tbsp. cilantro

Instructions

• 1 Pre heat broiler to high.
• 2 Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before
  cooking.
• 3 Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or
  cooking spray.
• 4 Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.
• 5 In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt
  and pepper. Toss fish into marinade and marinate for 10-15 minutes.
• 6 While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and
  salt and pepper in a small bowl. Set aside.
• 7 Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces
  of fish per kebab) and place on wired wrack. Once you are finished skewering all
  the kebabs, brush the extra marinade all over the veggies.
• 8 Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or
  until the fish has just cooked through.
• 9 Serve each kebab with a side of dipping sauce ad enjoy!

Nutrition Info