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| 3/4 x ca. 450 g | Swordfish steak; (about 1/2-inch |
| | Thick) |
| 1 gross | cloves garlic minced |
| 2 Teelöffel | lemon juice fresh |
| 2 Teelöffel | olive oil |
| 8 Scheibe | bacon |
| 12 | Vine-ripened cherry tomatoes |
| | Lemon wedges as an accompaniment |
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Prepare grill.
Cut swordfish into 1-inch pieces and in a shallow dish toss with garlic, lemon juice, and oil to coat. Marinate swordfish, covered and chilled, 20 minutes.
In a skillet cook bacon over moderate heat until pale golden but still soft and transfer to paper towels to drain, reserving fat.
Thread swordfish, bacon, and tomatoes onto four 10-inch skewers. Brush kebabs with some of reserved fat and grill on an oiled rack set about 6 inches over glowing coals 3 to 4 minutes. Turn kebabs and grill 3 to 4 minutes more, or until swordfish is just cooked through.
Serve kebabs with lemon wedges.
Serves 2.
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