Tandoori Marinated Swordfish Kabobs
ingredients
5 pounds Swordfish loin- cut in 1 1/2 inch cubes
4 zucchini- cubed
4 squash- cubed
3 medium yellow onions- quartered
1 pound cremini or baby bella mushrooms
1 pound cherry tomatoes
Marinade for Swordfish:
16 ounces plain yogurt
1/4 cup lime juice
2 cloves garlic- minced
2 teaspoons salt
1/2 teaspoon tumeric
1 teaspoon ground coriander
2 teaspoons cumin
3 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 small onion- diced
1 small green pepper- diced
4 zucchini- cubed
4 squash- cubed
3 medium yellow onions- quartered
1 pound cremini or baby bella mushrooms
1 pound cherry tomatoes
Marinade for Swordfish:
16 ounces plain yogurt
1/4 cup lime juice
2 cloves garlic- minced
2 teaspoons salt
1/2 teaspoon tumeric
1 teaspoon ground coriander
2 teaspoons cumin
3 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 small onion- diced
1 small green pepper- diced
directions
Whisk all ingredients for the marinade together. Place Swordfish cubes in a 1 gallon zip lock bag and add marinade. Let sit overnight. Arrange on skewers with vegetables and grill. Salt and pepper to taste.