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Swordfish Kebabs

Photo: Karry Hosford
Yield 4 servings (serving size: 2 kebabs)
This is just one of the many varieties of kebabs available on the streets of Istanbul, where they are often served wrapped in a warm pide (flatbread). At home, they can be served with rice pilaf or wrapped in warm pita bread.

Ingredients

  • 1 cup chopped onion
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon crushed red pepper
  • 1 pound swordfish, cut into (1/2-inch) cubes
  • 1 pint large cherry tomatoes
  • 4 poblano chiles, seeded and cut into 1-inch pieces
  • Cooking spray

Nutrition Information

  • calories 245
  • caloriesfromfat 28 %
  • fat 7.7 g
  • satfat 1.7 g
  • monofat 3.5 g
  • polyfat 1.6 g
  • protein 25.4 g
  • carbohydrate 20.3 g
  • fiber 5.1 g
  • cholesterol 44 mg
  • iron 2.6 mg
  • sodium 702 mg
  • calcium 43 mg

How to Make It

  1. Prepare grill.

  2. Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.

  3. Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.