Method

• 1.
  Place the swordfish, yoghurt and shish tawook spice in a bowl. Season and toss to combine. Marinate in the fridge for 1 hour, or, if time permits, overnight.
• 2.
  Heat a lightly greased barbecue or chargrill pan to high. Add brussels sprouts and cook, turning frequently, for 3-5 minutes until charred all over. When cool enough to handle, shred into a large bowl.
• 3.
  Add red onion and sumac, season and toss to combine.
• 4.
  To make the dressing, whisk together oil and lemon juice. Season and set aside. Thread 4-5 pieces of swordfish on each skewer, place on a tray and drizzle with oil.
• 5.
  It should make about 8 skewers but you may end up with more. Barbecue skewers (in batches if necessary), turning frequently, for 5-6 minutes until cooked and charred.
• 6.
  Rest for 5 minutes before serving.
• 7.
  Dress salad and toss to combine. Spread toum, if using, on a platter. Arrange salad on top and serve with swordfish shish.