Your guests will rave about your grill master status once you show them the grill is for more than burgers and brats. Who doesn’t love to hear how great they are at grillin’? Serve these unique kabobs with a bottle of white wine and enjoy!
2/3 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly cracked black pepper
2 pounds swordfish, cut into 1-inch pieces
1 medium head of fennel, cut into 1-inch pieces
1-pint grape or cherry tomatoes
8 metal or wooden skewers
- If using wooden skewers, soak them in water for at least an hour before grilling.
- Fire up the grill to 350°F.
- Add the balsamic vinegar, lemon juice, and mustard in a small bowl and gently mix together. Whisk in the olive oil and sprinkle with salt and pepper to taste.
- Alternate adding the pieces of swordfish, fennel, and tomatoes onto the skewers.
- Sprinkle each skewer with salt and pepper.
- Paint each skewer with the balsamic mixture.
- Place each skewer on the grill over indirect heat and cook until there are grill marks. This should take about 3-5 minutes.
- Use tongs to turn the skewers and cook for 3-5 more minutes.
- Continue to rotate the skewers and grill until all sides are cooked and have slight grill marks.
Pro tip: Lightly oil the grates with olive oil before grilling the swordfish. This will keep the meat from sticking to the grates.