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Yogurt-Marinated Swordfish Kebabs


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One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes

Kosher salt and freshly ground black pepper

One 8-ounce container plain nonfat yogurt, 4 tablespoons reserved

2 tablespoons roughly chopped parsley

8 metal skewers

8 red cherry tomatoes

4 yellow cherry tomatoes

4 scallions, halved, then sliced

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