Ingredients 
Serves 4
1/4 cup basil leaves, finely chopped
2 garlic cloves, crushed
a pinch of dried chilli flakes (optional)
1 lemon, juiced and rind finely grated
2 large zucchini
650g swordfish steaks, skin removed, cut into 3cm squares
1 punnet red cherry tomatoes
olive oil cooking spray
225g tzatziki dip
Method
Soak 8 skewers in cold water for 30 minutes, this is to prevent the wood catching fire.
Combine basil, garlic, chilli, lemon rind, 1 tablespoon of lemon juice, and salt and pepper in a small bowl.
Using a potato peeler, peel each zucchini into long thin ribbons. Skewer 1 piece of zucchini 2cm from end of 1 skewer. Thread fish and tomatoes alternately onto skewer, with a piece of zucchini in between. Repeat with remaining zucchini, fish and tomatoes.
Place skewers onto a plate. Brush with herb marinade. Cover. Refrigerate for 30 minutes, if time permits. (this will allow the flavours to infuse)
Pre-heat barbeque plate on medium heat. Lightly spray skewers with oil. Cook for 7 to 8 minutes, turning, or until fish is just cooked through. Serve with tzatziki and green salad.
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