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Ingredients

1/4 cup basil leaves, finely chopped
2 garlic cloves, crushed
pinch dried chilli flakes (optional)
1 lemon, rind finely grated, juiced
2 large zucchini
650g swordfish steaks, skin removed, cut into 3cm squares
1 punnet red cherry tomatoes
olive oil cooking spray
225g tzatziki dip, to serve
Ready-made tabouli, to serve
4 small tortilla wraps, to serve

Method

Step 1 Soak skewers in cold water for 30 minutes. Drain. Combine basil, garlic, chilli, lemon rind, 1 tablespoon of lemon juice, and salt and pepper in a small bowl.
Step 2 Using a potato peeler, peel each zucchini into long thin ribbons. Skewer 1 piece of zucchini 2cm from end of 1 skewer. Thread fish and tomatoes alternately onto skewer, interleaving zucchini each time. Repeat with remaining zucchini, fish and tomatoes.
Step 3 Place skewers onto a plate. Brush with herb marinade. Cover. Refrigerate for 30 minutes, if time permits.
Step 4 Preheat barbecue plate on medium heat. Lightly spray skewers with oil. Cook for 7 to 8 minutes, turning, or until fish is just cooked through. Serve with tabouli, tzatziki and tortillas.

Chargrilled swordfish kebabs

How to make Chargrilled swordfish kebabs

Ingredients

Method