Swordfish Kebabs

Swordfish Kebabs

Course: Meals, Public
Cuisine: Fish
Servings: 4
Carbohydrates: 7.5g

Ingredients

  • 1/4 cup Basil Leaves, Finely Chopped
  • 2 Garlic clove, crushed
  • 1 pinch Dried Chilli Flakes
  • 15 ml Lemon Juice
  • 450 g Zucchini
  • 480 g Swordfish Steaks, Skin Removed, Cut into 3 cm Squares
  • 240 g Cherry Tomatoes
  • Olive Oil Cooking Spray
  • Tzatziki Dip

Instructions

  • Soak skewers in cold water.
  • Combine basil, garlic, chilli, lemon rind, lemon juice, salt and pepper in a small bowl.
  • Using potato peeler, peel each zucchini into long thin ribbons.
  • Skewer 1 piece of zucchini 2cm from end of skewer, then thread fish and tomatoes alternately onto skewer, interleaving zucchini each time, repeat with remaining zucchini, fish and tomatoes.
  • Place skewers onto a plate, brush with marinade and cover and refrigerate for 30 minutes.
  • Preheat hotplate on medium heat, lightly spray skewers with oil and cook for 7 to 8 minutes, turning, or until fish is just cooked through.
  • Serve with Tzatziki - makes 2 skewers .

Nutrition

Serving: 2g | Carbohydrates: 7.5g
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