Follow these steps for perfect results
bay leaves
soaked
swordfish steaks
cubed
lemons
wedged
extra-virgin olive oil
for drizzling
salt
to taste
freshly ground pepper
to taste
Prepare the grill for high heat.
Soak the bay leaves in hot water for 10 minutes to soften them.
Drain the soaked bay leaves.
Thread swordfish cubes, bay leaves, and lemon wedges onto skewers, alternating the ingredients.
Drizzle the assembled kebabs with extra-virgin olive oil.
Season with salt and freshly ground pepper.
Grill the kebabs over high heat, turning occasionally, until the swordfish is cooked through and the lemons are charred.
This should take approximately 5 minutes.
Serve the kebabs immediately while hot.
Expert advice for the best results
Marinate the swordfish for 30 minutes before grilling for extra flavor.
Use fresh bay leaves for the best aroma.
Don't overcook the swordfish; it should be slightly firm to the touch.
Everything you need to know before you start
10 minutes
Kebabs can be assembled ahead of time and stored in the refrigerator.
Arrange the kebabs on a platter garnished with fresh parsley and lemon wedges.
Serve with a side of couscous or quinoa.
Pair with a fresh green salad.
Complements the flavors of the swordfish and lemon.
Discover the story behind this recipe
Commonly found in coastal Mediterranean cuisine.
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