Shawarma Swordfish & Veggie Kabobs
We love this recipe for the spicy and bright Mediterranean flavor, featuring a quick 20 minute marinade. Make it indoors on your stovetop or outside at the…
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Ingredients
- 3 lb swordfish steaks, cut into uniform 2-inch cubes, about 6 steaks
- 18 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)
- 1/2 cup grapeseed or avocado oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp Villa Jerada Shawarma seasoning
- 1 large lemon, zested & juiced
- 5 cloves garlic, finely chopped
- 2 yellow onion, sliced in thick wedges
- 1 bunch asparagus, in 2″ spear sections
- 2 small eggplant, cut in 1″ sections
- 1/3 cup citrus champagne vinegar
- 2 large (about 200 grams) shallots, sliced thin
- 1 container of Zupan’s capers
- 1 bunch cilantro, leaves rinsed and torn
- 1/4 cup Cha Cha Cha Salsa Roja
- 1/4 cup Karam’s garlic sauce
- Harissa olive oil (optional, for finishing)
- 1 container of Zupan’s fresh feta cheese, crumbled
- Zupan’s Naan, grilled
- 1 jar Toby’s Feta cheese dressing
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