3 pounds fresh swordfish 1 cup vegetable oil 1/2 cup fresh lemon juice 1 teaspoon dried leaf oregano, crumbled 2 medium onions, each cut in 8 wedges 2 small bay leaves
Remove skin from swordfish; cut fish into 1-inch cubes. Place swordfish in a bowl; combine remaining ingredients and pour over the swordfish cubes. Refrigerate for 2 to 3 hours. Oil 8 skewers; thread swordfish and onion wedges on skewers. Place skewers on foil and brush with more of the marinade mixture. Bbq swordfish kabobs for 15 minutes on med heat, turning a few times to cook evenly. Swordfish skewers serves 8.
Obviously you can add any veggies u like to these even some fruits go great.