Swordfish Shrimp Kabobs
Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."
Ingredients
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 pound swordfish steak, skin removed and cut into 1-inch chunks
- 8 uncooked large shrimp, peeled and deveined
- 8 cherry tomatoes
- 1/2 medium red onion, cut into 4 wedges
- 1/2 medium sweet yellow pepper, cut into 8 chunks
Reviews
This was just ok. The marinade had a very good flavor but it didn't do anything to enhance the flavor of the shrimp or swordfish.
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