Grilled Moroccan Swordfish Kebabs
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoons turmeric
1 tablespoon minced thyme
1/2 teaspoon crushed red pepper
2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes
In a large, shallow dish, combine the olive oil, lemon juice, garlic, cumin, turmeric, thyme and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
Light the grill preheating to 450F. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes.