Xifias Souvlaki: Grilled Swordfish Kebabs With Vegetables

• For Skewers
• 1 1/2 lbs swordfish, cut in 1 1/2 inch cubes (about 12)
• 12 cherry tomatoes (equal to number of swordfish pieces)
• 12 fresh bay leaves (large, break in half, small use whole, equal in number to swordfish pieces)
• 1 yellow bell pepper, seeded, cut in 12 square pieces
• 1 onion, cut in 12 square pieces
• For Marinade
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1 dried bay leaf, crushed
• 1 teaspoon sea salt
• 1/4 teaspoon fresh ground pepper
• 2 tablespoons garlic, minced

1. Whisk together olive oil and lemon juice until thick and creamy. Whisk in remaining marinade ingredients.
2. Place swordfish cubes in a plastic bag and pour in marinade.Mix it around to make sure all the pieces get good and covered.
3. Marinate for 2-3 hours, turning the bag occasionally.
4. To make skewers, thread on a piece of swordfish, a bay leaf (or half a large leaf), a cherry tomato, a piece of pepper and a piece of onion. Repeat order.
5. Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up.

skewers, swordfish, tomatoes, bay leaves, yellow bell pepper, onion, marinade, olive oil, lemon juice, bay leaf, salt, fresh ground pepper, garlic

Taken from www.food.com/recipe/xifias-souvlaki-grilled-swordfish-kebabs-with-vegetables-307904 (may not work)