Chile Rubbed Swordfish Kebabs with Cucumber Salad
Ingredients
- Vegetable oil, for the grill
- 1 1/2 tablespoons pure ancho chile powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- Scant 1/2 teaspoon caraway seeds
- Scant 1/2 teaspoon cayenne pepper
- 3 large garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 pounds skinless swordfish steaks (3/4-inch thick), cut into 1-inch pieces
- 3 tablespoons fresh lime juice
- 3/4 teaspoon sugar
- 4 kirby cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 small green chile, such as a serrano, thinly sliced
- 3 tablespoons finely chopped mint
Instructions
Chile-Rubbed Swordfish Kebabs with Cucumber Salad serves 6 original recipe by Food & Wine.
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