Michael Symon’s Swordfish Kebobs with Lemon Yogurt Sauce

Serves 4

1/3 c full fat Greek yogurt
1/4 c lemon juice
1 c extra virgin olive oil
2 cloves finely grated garlic
1 tsp. course ground black pepper
2 tsp dried oregano
1 tsp. ground cumin
1 1/2 tsp. Aleppo
1 1/2 tsp. kosher salt
1 Lemon cut in ½ and grilled
2 pounds Swordfish or 4 large chicken breasts cut into 1 1/2-inch cubes
4, 12- inch skewers soaked in water for 1 hour

Lemon Yogurt Sauce
Makes 2 c

Kosher salt
Freshly ground black pepper
1 1/2 c Full fat Greek yogurt
Zest of 1 lemon
2 Tbl. Lemon juice
1/2 c Evoo
1 tsp. Urfa pepper
1/4 c finely sliced scallions

Radish Cucumber Salad
Serves 4

Kosher salt
Freshly ground black pepper
1/4 c White wine vinegar
2 cloves garlic, minced
1/2 c extra virgin olive oil
2 Tbl. finely chopped Dill
2 c Shaved radish
2 c Sliced cucumber
1/2 c Sliced red onion

In a mixing bowl whisk together the yogurt, lemon juice, olive oil, pepper, garlic, oregano, cumin, Aleppo and salt.
Add the swordfish and mix to coat in the marinade.
Allow to marinate, refrigerated, for 1-2 hours.
After 2 hours, thread the fish onto the soaked skewers.
Set up a grill for indirect heat by building the coals on one side only.
Oil the grill grates to prevent the fish from sticking.
Add the skewers to the hot side of the grill and cook for 3-5 minutes per side, until the fish is charred and cooked through.
Squeeze grilled lemon on skewers and drizzle with olive oil.

Lemon Yogurt Sauce
In a mixing bowl whisk together all ingredients.
Season with salt and pepper.

Radish Cucumber Salad
In a mixing bowl whisk together the white wine vinegar, garlic, and olive oil. Season with salt and pepper then fold in the remaining ingredients and toss to combine.