Turmeric-swordfish kebab
Ingredients
1 1-inch chunk red onion
2 1-inch chunks radicchio
6 ounces swordfish, cut into cubes (skin and vein removed)
2 1-inch slices Japanese eggplant
2 1-inch slices zucchini
¼ lemon wedge
Extra virgin olive oil
Turmeric salt blend
Lemon zest and juice
2 tablespoons harissa
Ingredients
1 Persian cucumber, sliced
1 tablespoon red onion, diced
¼ cup radicchio, sliced
1 tablespoon zucchini, diced
¼ cup chickpeas, rinsed
1 teaspoon oregano oil
Pinch of black pepper
1 teaspoon lemon juice
Directions
1.
Preheat the oven to 450.
2.
Using a 12-inch wooden skewer, arrange kebab in this order: Red onion, swordfish, radicchio, swordfish, eggplant, zucchini, swordfish, radicchio, eggplant, zucchini, swordfish, lemon wedge.
3.
Drizzle kebab with olive oil and sprinkle with turmeric salt blend.
4.
Place kebab on a tray and roast for 15 minutes.
5.
Remove kebab from the oven and sprinkle with lemon juice and fresh lemon zest.
6.
Store in an airtight container in the fridge alongside a small container of harissa.
Directions
1.
Place ingredients in an airtight salad container in the fridge.
Directions
1.
Heat kebab in the microwave for 1 minute and serve with side salad and harissa.
