Lemon and Basil Fish Kabobs

Skewers and kabobs are a great way to make a splash at a summer time party. Threading vegetables and meats on wooden, bamboo, sugarcane or metal skewers makes a great presentation, is easy to cook and can be prepared ahead of time for maximum party fun.

Almost every culture in the world has some type of skewered food that is cooked over a hot fire to seal in the juices and flavor. From the Middle Eastern shish kabob to Thai chicken satay and Brazilian churrasco, skewers seem to be a common staple throughout the world.

This recipe for Lemon and Basil Swordfish Kabobs has Mediterranean roots with bright flavors coming from basil, garlic and lemon. It is a great base recipe and can be changed to suite your tastes and most importantly, your budget. Any mixture of dried or fresh herbs and citrus can be used to suit your tastes. I especially like lime and cilantro as well as orange and tarragon.

Meaty swordfish is a great tasting firm fleshed fish that works really well on kabobs but can often be pricey. Think about switching up swordfish for other firm fleshed fishies like salmon, tuna (if you got it like that) and shrimp. You can also thread chicken, beef, lamb, tofu and veggies in this marinade with awesome results.

Now Get Crackin'! Chef Egg

Lemon and Basil Fish Kabobs

  • 2 C Basil
  • 3 tbsp. Olive Oil
  • 2 Lemons, juice and zest
  • 4 Garlic Cloves, minced
  • 1 tsp. Salt and Pepper
  • 1.5 lb. Swordfish, cubed
  • 2 Zucchini, medium dice
  • Soak the skewers in hot water for 30 minutes to prevent them from burning. Place the first 5 ingredients into a blender and pulse until smooth. Marinate the swordfish with half of the mixture for 2 hours. Thread the fish and vegetables onto soaked skewers and grill the skewer until the vegetables are charred and the fish has cooked through. Baste with the remaining marinade while cooking.


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