SWORDFISH KEBEBS

2-1/4 lbs swordfish steaks
6 tablespoons olive oil
1 tsp oregano
1tsp chop marjoram
Juice and rind of ½ pc lemon
4 pieces tomato cut into thick slices
2 pieces lemon cut into thin slices
Lemon slices and parsley, for garnish

Cut swordfish steak into 2 inch pieces. Mix olive oil, herbs, lemon juice and rind together, set aside. Brush skewers with oil and lemon juice mixture. Thread swordfish, tomato and lemon slices on skewers, alternating ingredients. Cook under preheated broiler 10 minutes, basting often with lemon and oil. Garnish with lemon and parsley. Serve with risotto and green salad.