Swordfish and Vegetable Kebabs

Ingredients

• FOR THE MARINADE:
• 2 Tablespoons Olive Oil
• 2 Tablespoons Gluten Free Tamari
• ¾ whole Lemon, Juiced
• 1 Tablespoon Rosemary Garlic Seasoning
• 1-½ teaspoon Dried Oregano
• 1 teaspoon Red Pepper Flakes
• FOR THE SKEWERS:
• 1-⅓ pound Swordfish, Cut Into Large Pieces
• 10 ounces, weight Baby Bella Mushrooms
• 2 whole Red Peppers, Cut Into Large Pieces
• 3 whole Zucchini, Sliced 1/2 Inch Thick
• FOR THE SAUCE:
• ½ whole Lemon, Juiced
• 1 Tablespoon Gluten Free Tamari
• 1 Tablespoon Olive Oil
• 1 teaspoon Rosemary Garlic Seasoning
• ½ teaspoons Dried Oregano

Preparation Instructions

Combine marinade ingredients in a bowl.

Add swordfish, mushrooms, red pepper and zucchini to the marinade. Mix until thoroughly combined. Let sit 15-30 minutes.

Add fish and vegetables to bamboo skewers. Grill for a few minutes on each side.

Combine sauce ingredients in a small bowl. Serve kebabs with dipping sauce.