Swordfish on a Skewer (Turkish)
Cube the fish and marinate in olive oil seasoned with
vinegar, salt and pepper. Place on skewer alternately with a slice
of onion, a slice of tomato and a bay leaf. Grill over charcoal,
turning frequently. Slide cooked fish from skewer onto serving
plate and sprinkle with lemon juice.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)