Sunkist Lemon Swordfish Kabobs Recipe
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Prep Time - 150 Minutes
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1 cup freshly squeezed Sunkist® lemon juice
2 tsp. Sunkist® fresh lemon peel, finely grated
1/4 cup capers with juice
1/2 cup olive oil
4 tsp. garlic, minced
1 1/2 lbs. swordfish, cut in 1” cubes (1 ounce each)
24 pieces red bell peppers, cut n 1” pieces
24 pieces marinated artichoke hearts
8 metal skewers, 8”
to taste salt and pepper
Combine Sunkist freshly squeezed lemon juice, Sunkist fresh lemon peel, capers with juice, olive oil and garlic in large zip-top bag or plastic container with lid.
Add swordfish, bell peppers, and artichoke hearts to marinade. Seal and marinate refrigerated for 2 hours.
When ready to prepare kabobs, drain marinade and discard. Thread each skewer with 3 pieces bell pepper, swordfish and artichokes, alternating the ingredients. Season with salt and pepper. (Note: wooden skewers may be substituted. Soak in water for 15 minutes before threading to keep them from burning during cooking.)
Grill or broil for 10 – 15 minutes until done. Ready to serve.
Serve with rice and fresh green beans.
Make a Sunkist Lemon Caper Butter to serve with the kabobs. Combine ½ cup warm melted butter, ¼ cup Sunkist freshly squeezed lemon juice, 4 teaspoons Sunkist fresh lemon peel (finely grated) and 2 tablespoons caper - serve on the side.