Swordfish Kebabs with Garlic Parsley Sauce Recipe

Ingredients

• 1 ½ lb. swordfish steaks, cut into 1½-inch cubes
• 2 zucchini, peeled into ribbons
• 12 oz. baby purple potatoes, parcooked in boiling salted water, 3 minutes
• 1 red onion, cut into wedges
• Salt and black pepper
• 2 lemons, halved crosswise
• 1 cup packed fresh parsley
• 1 Tbsp. minced fresh garlic
• ¼ tsp. each kosher salt, black pepper, and red pepper flakes
• ¼ cup olive oil
• 2 Tbsp. white wine vinegar