Swordfish And Cucumber Kabobs Recipe
Ingredients
| 2 1/2 pounds swordfish, cut in 1-inch cubes | ||
| 2 cucumbers, peeled, seeds removed, cut in 1-inch pieces | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Juice of 1/2 lemon | ||
| Bay leaf | 1 , crushed | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Thread fish and cucumbers alternately on each of 6 skewers.
Season with salt and pepper.
Mix together the oil, lemon juice, and bay leaf.
Brush each serving with the mixture.
Broil kabobs 4 inches from heating unit (or over charcoal) for 5-10 minutes, turning skewers and basting frequently
Season with salt and pepper.
Mix together the oil, lemon juice, and bay leaf.
Brush each serving with the mixture.
Broil kabobs 4 inches from heating unit (or over charcoal) for 5-10 minutes, turning skewers and basting frequently
Chef
