Quick Recipe Facts
Prep Time - 150 Minutes
Ingredients:
-
1
cup
freshly squeezed Sunkist® lemon juice
-
2
tsp.
Sunkist® fresh lemon peel, finely grated
-
¼
cup
capers with juice
-
½
cup
olive oil
-
4
tsp.
garlic, minced
-
1 ½
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
Instructions: (Makes 4 servings)
-
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.
-
Serving Suggestions: Serve with rice and fresh green beans.
-
Option: 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.