- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons sweet paprika
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon crushed red pepper
- 2 pounds swordfish steaks sliced 1 1/2 inches thick, cut into 1 1/2-inch cubes
- Salt
- Lemon wedges
- Harissa (see Note)
- In a large, shallow dish, combine the olive oil, garlic, cumin, paprika, parsley and crushed red pepper. Add the swordfish and stir to coat with the marinade. Refrigerate for 1 hour.
- Light a grill. Thread the swordfish onto 6-inch skewers. Season with salt. Grill the kebabs over a hot fire, turning once, until lightly charred and cooked through, about 8 minutes. Serve hot, with lemon wedges and harissa.