Swordfish Shrimp Kabobs Recipe

Cooking Directions

• STEP 1.In a bowl, combine olive oil, lemon juice, garlic, paprika, salt, and pepper to make the marinade.
• STEP 2.Cut the swordfish into 1-inch cubes and peel and devein the shrimp.
• STEP 3.Thread the swordfish and shrimp onto skewers, alternating between the two.
• STEP 4.Brush the kabobs with the marinade and let them sit for 15-20 minutes.
• STEP 5.Preheat the grill to medium-high heat and lightly oil the grates.
• STEP 6.Grill the kabobs for 4-5 minutes per side, or until the fish is cooked through and the shrimp is pink and opaque.
• STEP 7.Remove the kabobs from the grill and let them rest for a few minutes before serving.
• STEP 8.Serve the swordfish shrimp kabobs with your favorite side dishes and enjoy!

Cooking Tips

• Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
• Make sure to oil the grill grates well to prevent the kabobs from sticking.
• If using metal skewers, be cautious as they can get very hot during grilling.

Storage and Serving

• Leftover kabobs can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the kabobs in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the kabobs with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for added freshness.