On the Grill
The grill has been getting a lot of use this summer. During the rest of the year, I mostly use the oven and stove so I’ve been enjoying changing it up and cooking new things on the grill.
One of my summer favorites is kebabs. There are endless possibilities and it’s an easy way to cook a healthy dinner any day of the week. One of my favorite combos is swordfish and veggie skewers, recipe below! I like to eat locally and celebrate what’s in season whenever possible and this meal is a great way to do that. Swordfish is locally caught off the coast of Rhode Island often the same day we eat it!
Some other kebab combos are:
chicken and beef with veggies
tofu veggie
shrimp + scallop
salmon, halibut, etc.
You can play around with the marinade to add some extra flavor. However, I keep it simple for the swordfish kebabs and use just olive oil, salt and pepper.
Kebabs are an easy way to satisfy your meat and veggie lovers by combining the two. Grilled veggies are a great way to incorporate vegetables into your meal, especially when you’re already grilling meat or fish. They’re also a great way to incorporate vegetable variety and eat the rainbow 🌈.
For the kebabs, I use seasonal veggies that can be cut thick and remain intact on the stick. Typically I use zucchini, peppers 🌶, and onions 🧅.
Some other veggies I like to grill are eggplant 🍆 , corn 🌽, scallion, mushrooms, romaine 🥬and radicchio.
If you don’t feel like making kebabs, you can also slice the veggies, rub with olive oil, sprinkle with salt, and throw into a grill basket or even directly onto the grill.
Swordfish and Veggie Skewers
Serves 3
Ingredients
1.5 lbs Swordfish, harpoon caught if possible
6 Zucchini
6 White and red onions
6 Peppers: red, orange, yellow, green
extra virgin olive oil
salt and pepper
metal or wooden skewers. *If using wooden, soak for at least 15 mins before grilling so they don’t burn.
Method
Cut the veggies 1.5-2 inches thick and place in a large bowl
Cut the swordfish into 2-3 inch cubes and add to the bowl
Pour a generous amount of extra virgin olive oil— enough to coat everything but not have it pooling on the bottom.
Season well with salt (~3 tsp) and pepper into the bowl place on skewers, and put the skewers directly onto the grill.
Place the skewers on the grill. Cook ~5-10 minutes that turn the over. Grill evenly until cooked through. I usually place a thermometer in the fish if I can’t tell by looking if it’s done.
I serve mine with local corn and a summer salad.
Enjoy!
