Kilic Sis (Turkish Swordfish Kebabs) and Celery-Leaf Salad

I have now made these kebabs twice. They are shockingly simple and really delicious. Trader Joes has a really nice thickness for this recipe and one package makes four nice kebabs. The swordfish, after being cut into chunks, skewered onto sticks (alternating the fish with fresh bay leaves), are marinated in a simple marinade of olive oil, lemon juice and salt and pepper. I added a dash of cayenne pepper the marinade a bit spicy. Let the kebabs marinate for a couple of hours, brushing them with the marinade a few times. When these are grilled or broiled, the leaves will burn. They are not edible but the burning creates a smoke that lightly smokes the fish. I skewered tomatoes and peppers on other skewers and ate those along side the fish.

The celery-leaf salad is also pretty simple and not really worth the effort but as it is a 1000 thing, I gave it a try. The leaves are combined with the same sort of marinade-lemon juice and oil along with salt and pepper. I did find that they were nice sprinkled on top of the fish otherwise this is a pretty darn boring salad. I guess a good use of celery leaves?.