Barbecued Swordfish Kebabs | Matador BBQs

Ingredients

• 3 swordfish steaks (about 600 g in total), cut into 3-cm pieces
• 2 tbsp lemon juice
• 1 tbsp finely chopped fresh oregano
• 2 bay leaves shredded
• 1 clove garlic
• 2 tbsp olive oil
• 4 fresh rosemary sprigs
• 4 large fresh bay leaf sprigs
• 4 large flour tortillas
• 100g baby spinach leaves
• 2 small tomatoes, halved and thinly sliced
• 1 Lebanese cucumber, thinly sliced diagonally
• 4 tbsp babaganoush (eggplant dip)