Swordfish Souvlaki with Lemon and Bay
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Ingredients
- 700 g swordfish steaks, cut into chunks
- 2 lemon
- 6 bay leaves
- 4 tbsp olive oil
- 1 red peppers
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 35.6 g
- Carbohydrate
- 4.3 g
- of which sugars
- 2.9 g
- Fat
- 25.5 g
- of which saturates
- 5.1 g
- Fibre
- 3.3 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the red pepper into chunks. Mix the olive oil and the juice of one lemon in a bowl.
- 2
Thread the swordfish chunks onto skewers, tucking a bay leaf between pieces every so often, and alternating with chunks of pepper.
- 3
Brush the skewers with the lemon and oil mixture and season well.
- 4
Heat a griddle pan or barbecue to high and cook the skewers for 3 to 4 minutes on each side until the fish is cooked through and flakes easily.
- 5
Squeeze over the juice of the second lemon before serving.
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