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