Sword fish Kabobs

½ pound swordfish chunk (cheaper than buy whole slices)
1 sweet onion, quartered
½ lemon, sliced

Separate onion into pieces, with 2-3 layers of onion in each piece
Thread swordfish chunk onto skewer. Then thread onion and lemon piece, repeat until all Swordfish is on skewer. End with swordfish piece

Grill or broil kabob, turn every three minute for 9 minutes total or until fish is cooked through.

Serve with Chimichurri sauce

1 serving

10 minutes