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Grilled Vegetable and Swordfish Kebabs

Geoffrey Zakarian
  • 120 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Swordfish

4

Bell peppers of varying colors, mini

1 cup

Cherry tomatoes

1 tbsp

Cilantro, fresh

1

Cilantro, fresh

1 2/3 tbsp

Garlic

1 tbsp

Ginger

1

Lemon, Zest of

1

Lemon, Juice of

1 tbsp

Parsley, fresh

1

Parsley, fresh

1

Red onion, medium

1

Zucchini, medium

1 tsp

Dijon mustard

1/2 tsp

Hot sauce

1 cup

Mayonnaise

1

Salt and freshly ground black pepper

1/2 cup

Olive oil

1 tsp

Sherry vinegar

8

pieces Pita or naan