Ingredients

• 0.25 cup Basil leaves (fresh, chopped finely)
• 240 g Cherry Tomatoes
• 1 pinch Chilli Flakes (dried)
• 2 clove Garlic (crushed)
• 15 ml Lemon Juice
• 0 whole Olive Oil (cooking spray)
• 480 g Swordfish Steaks, Skin Removed, Cut into 3 cm Squares
• 100 g Tzatziki Dip
• 450 g Zucchini

Instructions

• 1. Soak skewers in cold water.
• 2. Combine basil, garlic, chilli, lemon rind, lemon juice, salt and pepper in a small bowl.
• 3. Using potato peeler, peel each zucchini into long thin ribbons.
• 4. 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.
• 5. Place skewers onto a plate, brush with marinade and cover and refrigerate for 30 minutes.
• 6. 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.
• 7. Serve with Tzatziki - makes 2 skewers .