These juicy kebabs are made from either Asian-style marinated swordfish or Mediterranean-flavoured tuna – the best of both tasty worlds!
Ingredients
(Serves 3 mains or 6 entrees)
300g swordfish, skinned and cut into strips
300g tuna, skinned and cut into chunks
vegetable oil
bunch parsley (for brushing the oil)
lemons, cut into wedges
salt and pepper
Asian swordfish marinade
1 clove garlic, finely chopped
2 chillies, finely sliced
1 tablespoon peeled, thinly sliced ginger
1 small handful fresh coriander, finely chopped
1/4 cup peanut oil
1-2 teaspoons sesame oil
2-3 teaspoons sweet soy sauce
Mediterranean tuna marinade
1-2 teaspoons fresh mint, chopped
1-2 teaspoons fresh thyme, chopped
1/4 cup dill, chopped
1/2 cup parsley, chopped
grated rind of 1 lemon
1 red capsicum, cut into 2cm squares
1/2 tablespoon black pepper
1 heaped tablespoon capers
1 tablespoon sherry vinegar
1/4 cup olive oil
Method
1. To prepare the swordfish, put the garlic, chillies, ginger and coriander in a bowl, then add the oils and sweet soy sauce and stir to combine. Pour this over the swordfish strips. Cover, refrigerate, and marinate 2 hours.
2. To prepare the tuna, put the mint, thyme, dill and parsley in another bowl, then add the lemon rind, capsicum, black pepper and capers (draining off the liquid first). Add the sherry vinegar and olive oil and stir well to combine, then add the tuna chunks. Cover, refrigerate, and also marinate for 2 hours.
3. Prepare the skewers (but soak bamboo skewers in water for 30 minutes before using): with the swordfish, thread each strip through the skewer a couple of times. For the tuna skewers, thread the squares of capsicum between the tuna chunks.
4. Heat your grill or barbecue to medium-hot, and brush with vegetable oil. To brush on the oil, use a ‘parsley brush’ made from a small bunch of parsley dipped in oil.
5. Place the skewers on the grill and cook, turning once for every side. Total cooking time should not exceed 5 minutes (tuna and swordfish can dry out if over-cooked). Serve with lemon wedges and salt.