Lamb & Swordfish Brochettes | Grapevine Magazine

Lamb & Swordfish Brochettes

Prep time: 15 min
Resting Time: 15 min
Cooking Time: 8 min
Difficulty: easy

450 g | 16 oz swordfish, cut into large cubes
450 g | 16 oz lamb, cut into large cubes
1 large vine ripe tomato, cut into wedges
1 small onion, halved and cut into wedges
1 bell pepper, cut into 1 inch pieces
1/4 teaspoon Kosher salt, to taste
1/4 teaspoon Freshly ground black pepper, to taste
60 ml | 2 fl oz | 1/4 cup olive oil
Lemon juice, squeezed from one lemon
12 fresh bay leaves
500 ml | 17 fl oz | 2 cups arugula

1. Preheat grill to high

2. Place lamb, swordfish, tomatoes, onions, and peppers into a large bowl.

3. Season liberally with salt and pepper. Pour over the olive oil and lemon juice; toss gently until everything is well coated. Cover and let sit for 15 minutes.

4. On 4 of the skewers, alternate pieces of lamb, onion, tomato and pepper. On the other 4 skewers, alternate the swordfish, tomato, pepper and bay leaves.

5. Place on the grill; cook for 2 minutes and turn, for a total of 8 minutes. Transfer to a serving plate garnished with arugula.

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