In the countries surrounding the Mediterranean, grilling is a daily way of eating. Almost always, the protein that is being grilled is cut up into bite size pieces and put on skewers for easy grilling and turning on an open flame. These skewers are called kebab or brochettes. Any meaty flesh that can be grilled is turned into a kebab. We have beef filet kebab, chicken kebab (shish taouk), pork meat kebab, beef liver kebab (one of my favorites) and on and on.

Fish is not easy to grill on a skewer since the meat is very thin. Swordfish on the other hand is a meaty, fleshy fish that can very easily be cut up into bite size pieces and put on skewers. Since it is a large animal, the meat is sold as steaks and can be cooked in ways that other fragile fish cannot. It is classified as an oily fish. It cooks very easily and very fast on the BBQ and if not careful, it can be overcooked and taste very dry.

This recipe is a very easy recipe that can be cooked in record amount of time. So enjoy!

Swordfish Kebab Recipe

2 lbs of swordfish steaks, cut into cubes

1 can (14 ounces) chopped tomatoes

4 tablespoons olive oil

Salt and pepper

Cut the swordfish into cubes. Add the chopped tomatoes in a large bowl with the fish pieces, along with the olive oil and salt and pepper to taste. Let it marinate for about 30 minutes. Meanwhile, soak your wooden skewers in water to prevent them from burning on the BBQ. Fire up the BBQ and cook on medium heat for about 5 to 7 minutes per side. Serve with french fries. Yummy!

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