Swordfish and Vegetable Kebabs

• 2 Tablespoons Olive Oil
• 2 Tablespoons Gluten Free Tamari
• 3/4 whole Lemon, Juiced
• 1 Tablespoon Rosemary Garlic Seasoning
• 1- 1/2 teaspoon Dried Oregano
• 1 teaspoon Red Pepper Flakes
• 1-13 pound Swordfish, Cut Into Large Pieces
• 10 ounces, weight Baby Bella Mushrooms
• 2 whole Red Peppers, Cut Into Large Pieces
• 3 whole Zucchini, Sliced 1/2 Inch Thick
• 1/2 whole Lemon, Juiced
• 1 Tablespoon Gluten Free Tamari
• 1 Tablespoon Olive Oil
• 1 teaspoon Rosemary Garlic Seasoning
• 1/2 teaspoons Dried Oregano

1. Combine marinade ingredients in a bowl.
2. Add swordfish, mushrooms, red pepper and zucchini to the marinade.
3. Mix until thoroughly combined.
4. Let sit 15-30 minutes.
5. Add fish and vegetables to bamboo skewers.
6. Grill for a few minutes on each side.
7. Combine sauce ingredients in a small bowl.
8. Serve kebabs with dipping sauce.

olive oil, tamari, lemon, rosemary garlic, oregano, red pepper, swordfish, bella mushrooms, red peppers, zucchini, lemon, tamari, olive oil, rosemary garlic, oregano

Taken from tastykitchen.com/recipes/main-courses/swordfish-and-vegetable-kebabs/ (may not work)