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swordfish & veggie kebabs with yogurt feta dressing: the food matters project Recipe

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Servings: 2

Ingredients

2 Swordfish steaks, cubed {4-6 ounce pieces}
2 large Portobello mushrooms, cubed
1 Bell Pepper, chopped
1 Vidalia onion, quartered and separated
1 pint Cherry tomatoes
1 Zucchini, cubed
Fresh Rosemary, chopped
Extra Virgin Olive Oil {as needed}
Salt & Pepper {to taste}
Cut all the ingredients the same size, so they cook evenly! Toss them in a bowl with the olive oil, rosemary, salt and pepper. Set aside.
Soak skewers in water at least 30 minutes prior to grilling, this will help prevent them from burning.
Skewer away in no particular order, have fun with it!
Yogurt Feta Dressing
4 ounces Feta cheese
Â½ cup Plain Greek Yogurt
Grated zest & juice of 1 lemon
Salt & Pepper {to taste}

View Full Recipe at Laura Janelli

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