Grilled Swordfish Kebabs (Machli Kebabs)

Grilled Swordfish Kebabs (Machli Kebabs)
Garnishing with fresh dill, ground sumac, and a drizzle of olive oil turns up the volume on these flame-kissed fish skewers.Thomas Payne

Chef Meherwan Irani likes using swordfish for these kebabs, but any firm white fish will work beautifully with the bright, herbaceous marinade. Leave some space between the fish on the skewers—this will ensure that each piece is heated from all sides and cooks evenly. Serve with saffron rice and kachumber, or with naan, fresh herbs, and julienned onions.