Swordfish and Vegetable Kebobs

Ingredients

• 1.3 pounds swordfish, cut into large pieces
• 3 small zucchini, sliced 1/2 inch thick
• 2 red peppers, cut into large pieces
• 10 ounces baby bella mushrooms

For the marinade:

• 2 tablespoons olive oil
• 2 tablespoons soy sauce (gluten free tamari)
• 3/4 of a lemon, juiced
• 1 tablespoons rosemary garlic seasoning mix
• 1 1/2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 1/2 lemon, juiced

For the sauce:

• 1 tablespoon soy sauce (gluten free tamari)
• 1 tablespoon olive oil
• 1 teaspoon rosemary garlic seasoning mix
• 1/2 teaspoon dried oregano
• dash red pepper flakes

Directions

Combine marinade ingredients in a bowl.

Add swordfish, mushrooms, red pepper and zucchini to the marinade. Mix until thoroughly combined. Let sit 15-30 minutes.

Add fish and vegetables to bamboo skewers. Grill or broil for a few minutes on each side.

Combine sauce ingredients in a small bowl. Serve kebabs with dipping sauce.

Save