Grilled Swordfish Kebabs With Dill Pickle Aioli


  1. For the kebabs, put swordfish into a bowl. Put peppers, onions, zucchini and tomatoes in another bowl.
  2. Evenly divide the Deluxe Italian Dressing between the 2 bowls and toss to coat. Let marinate for 1 to 2 hours.
  3. When fish and vegetables are ready, pre-heat grill over medium high heat. If using wooden skewers, soak in water for at least 30 minutes before grilling.
  4. Thread swordfish onto the skewers.
  5. Thread peppers, onions, zucchini and tomatoes onto individual skewers.
  6. Place kabobs and vegetable skewers onto grill and grill until each is cooked through.
  7. To serve, spread 2 tbsp Ken's Signature Dill Pickle Aioli on top of each pita or naan.
  8. Place swordfish and vegetables on top.
  9. Drizzle with more Ken's Signature Dill Pickle Aioli and garnish with torn cilantro.


  • 2 lbs. swordfish, cut in 1-inch cubes
  • 1 ea. Red Peppers , 1” dice
  • 1 ea. yellow peppers, 1” dice
  • 1 ea. red onion, 1” dice
  • 1 ea. zucchini, 1” dice
  • 1 cup tomato(es), cherry
  • 2 cups Ken's Italian Dressing
  • 8 pieces bread, pita, toasted
  • 1/2 cup cilantro, fresh, leaves torn
  • 1 cup Ken's Signature Dill Pickle Aioli, plus more for drizzling