Grilled Swordfish Kebabs With Dill Pickle Aioli
Grilled Swordfish Kebabs With Dill Pickle Aioli
Directions
- For the kebabs, put swordfish into a bowl. Put peppers, onions, zucchini and tomatoes in another bowl.
- Evenly divide the Deluxe Italian Dressing between the 2 bowls and toss to coat. Let marinate for 1 to 2 hours.
- When fish and vegetables are ready, pre-heat grill over medium high heat. If using wooden skewers, soak in water for at least 30 minutes before grilling.
- Thread swordfish onto the skewers.
- Thread peppers, onions, zucchini and tomatoes onto individual skewers.
- Place kabobs and vegetable skewers onto grill and grill until each is cooked through.
- To serve, spread 2 tbsp Ken's Signature Dill Pickle Aioli on top of each pita or naan.
- Place swordfish and vegetables on top.
- Drizzle with more Ken's Signature Dill Pickle Aioli and garnish with torn cilantro.
Ingredients
- 2 lbs. swordfish, cut in 1-inch cubes
- 1 ea. Red Peppers , 1” dice
- 1 ea. yellow peppers, 1” dice
- 1 ea. red onion, 1” dice
- 1 ea. zucchini, 1” dice
- 1 cup tomato(es), cherry
- 2 cups Ken's Italian Dressing
- 8 pieces bread, pita, toasted
- 1/2 cup cilantro, fresh, leaves torn
- 1 cup Ken's Signature Dill Pickle Aioli, plus more for drizzling
