Pair swordfish with halloumi cheese and sweet onion wedges to make all-white kebabs that are nearly effortless. Thread the ingredients on 8 bamboo skewers that have soaked in water for an hour. The recipe doubles easily if you want to serve two kebabs per guest.
1 clove garlic, finely chopped
1/2 teaspoon salt, and more to taste
3 tablespoons fresh oregano leaves
2 tablespoons lemon juice
1/4 cup olive oil
Pepper, to taste
1 pound halloumi cheese, cut into 1-inch cubes
2 pounds swordfish, cut into 3/4-inch cubes
1 sweet onion, cut into 8 wedges
1. On a small board with a blunt knife, mash the garlic and 1/2 teaspoon salt to make a paste.
2. In a small bowl, whisk the oregano, garlic paste, lemon juice, olive oil, and pepper.
3. Thread the swordfish, cheese, and onion wedges on the skewers. Transfer to a platter and brush generously with the oregano mixture. Cover and refrigerate for 30 minutes.
4. Prepare a medium-hot charcoal or gas grill. Arrange a rack 3 to 4 inches from the heat. Set the kebabs on the rack and cover the grill. Cook for 3 to 4 minutes on a side, basting with additional marinade, or until the fish turns opaque. Sprinkle with salt and pepper. M.E. Malone