Xifiassouvlakigrilledswordfishkebabswithvegetables Recipes

XIFIAS SOUVLAKI: GRILLED SWORDFISH KEBABS WITH VEGETABLES

Steps:

• 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.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

SWORDFISH KEBABS

Steps:

• Combine garlic, cumin, chile powder, vinegar, molasses, and orange and lime juices in a small saucepan; bring to a boil over high heat. Boil for 2 minutes, remove from heat, and set aside. Halve lemons crosswise and cut each half into 4 wedges.
• On each of 6 long metal skewers, arrange 4 lemon wedges, 3 bay leaves, 3 pieces of fish, and 2 tomatoes. Kebabs can be prepared up to this point and refrigerated for up to 6 hours before cooking.
• Heat grill to medium hot. Sprinkle kebabs with the salt and pepper and spoon glaze over them. Grill until fish is opaque to the center and lightly charred, 3 to 4 minutes per side; brush with glaze several times while cooking. Remove skewers and serve with our Black Bean and Grilled Corn Salsa, if desired.

GRILLED VEGETABLE AND SWORDFISH KEBABS

Steps:

• For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
• For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
• When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
• Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
• Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
• To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.

KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)

Steps:

• In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
• Place the lamb in a large glass bowl.
• Pour the wine sauce over the lamb; toss to coat well.
• Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
• Lightly oil the grill and preheat.
• Remove the lamb from the marinade (discard marinade).
• Soak the wooden skewers in water for 30 minutes before threading.
• Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
• Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
• Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
• Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
• DELICIOUS!

SWORDFISH KEBABS

Steps:

• Place fish in a large dish.
• Blend together the oil, lemon juice, garlic, paprika and seasonings in a small bowl.
• Pour over the fish.
• Cover loosely with clear film and leave in a cool place to marinate for up to 2 hours.
• Thread the fish cubes onto skewers, alternating with pieces of tomato and onion.
• Grill the kebabs for 7 to 10 minutes, basting frequently with the remaining marinade and turning occasionally.
• Serve with plenty of fresh salad.

SWORDFISH SOUVLAKI

Steps:

• Preheat oven to 200°F. Prepare grill.
• In a bowl toss swordfish with lemon juice, oregano, and salt and pepper to taste and marinate, covered and chilled, 15 minutes.
• Wrap pitas in foil and keep warm in oven. Peel and seed cucumber and grate coarse. Wrap cucumber in a kitchen towel and squeeze to extract liquid. In a small bowl stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste. In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste.
• Thread fish onto skewers and grill on an oiled rack set 5 to 6 inches over glowing coals, turning once, until just cooked through, about 8 minutes. Remove fish from skewers. (Alternatively, cook fish in a heated well-seasoned ridged grill pan in same manner.)
• Divide cucumber mixture among pitas, spreading to cover, and top with fish. Sprinkle tomato mixture over fish and roll pitas into cones, wrapping with parchment paper or foil to secure.