Soak skewers in water for 30 minutes prior to grilling.
Drizzle oil over peppers and set aside.
Drizzle oil over swordfish and set aside.
Thread the fish and bell peppers alternatively and brush WATCHAREE’S pad Thai sauce.
Place the skewers onto the grill and cook on each side .
Continue to brush the skewers on each side until cooked through. Arrange the kabobs on the plate, add chopped cilantro and lime wedges to serve. Enjoy!
Yields 8 -15 skewers (depending on length of skewers)
