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 Swordfish souvlaki

Photograph shown with the kind permission of the creator John Hios

 

Preparation Time: 20 min

Cooking Time: 15-20 min

 

Ingredients per person:

200 g swordfish fillers

1 small green pepper

½ tomato

1 small onion

Juice of ½ lemon

Pinch of oregano

3 tablespoons olive oil

salt

pepper

olive oil for basting

 

Clean swordfish fillers and cut into cubes. Wash pepper and tomato, peel onion, then cut everything into quarters.

Thread the pieces of the fish onto skewers, alternating with pieces of tomato, pepper and onion. Baste with some olive oil and sprinkle with oregano.

Grill until golden brown on each side.

Meanwhile prepare the dressing as follows: dissolve salt in lemon juice, gradually stir in 3 tablespoons olive oil. Keep stirring until blended well.

Pour dressing over the kebabs. Serve with horta (wild vegetables) or salad.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

 

 
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