Much like freshly squeezed lemon juice, sumac adds tang to this finished dish. Ground sumac is very popular in Middle Eastern cooking and can be found online at TheSpiceHouse.com or Penzeys.com. If swordfish is navailable or too pricey for your budget, feel free to substitute another firm-fleshed fish, such as salmon or monkfish, for a less expensive but equally delicious dish.

Prep Time: 10 minutes, plus 30 minutes, cook time: 4 to 6 minutes, servings: 4

Ingredients

Marinade

1 onion, grated

2 garlic cloves, crushed

Freshly squeezed juice of 1/2 lemon

2 tablespoons olive oil

1 teaspoon tomato purée

Sea salt and freshly ground black pepper to taste

1 pound boned swordfish, cut into bite-size chunks

4–6 wooden skewers, soaked in water

2 oranges, cut into wedges

Handful of fresh bay leaves

2 teaspoons ground sumac

Directions

1. In a small bowl, whisk together marinade ingredients. In a large zip-close bag, toss swordfish in the marinade, making sure chunks are thoroughly coated. Seal bag, refrigerate and marinate for 30 minutes.

2. Thread fish onto prepared skewers, alternating with orange segments and an occasional bay leaf. Brush any leftover marinade over kabobs.

3. Prepare a charcoal grill or preheat a gas grill. Cook kabobs 2 to 3 minutes on each side, until fish is nicely browned. Sprinkle with sumac and serve.

Excerpted from Kabobs & Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters & Small.