Xifias Souvlaki: Grilled Swordfish Kebabs With Vegetables - cooking recipe

Ingredients

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

Preparation

Whisk together olive oil and lemon juice until thick and creamy. Whisk in remaining marinade ingredients.
Place swordfish cubes in a plastic bag and pour in marinade.Mix it around to make sure all the pieces get good and covered.
Marinate for 2-3 hours, turning the bag occasionally.
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.
Grill over hot coals for 8-9 minutes, turning to cook evenly. Swordfish is done when juices bubble up.