2 small zucchini
1 pint cherry tomatoes
1/4 cup olive oil
3 tbsp fresh lemon juice (1 1/2 lemons)
1 tbsp Worcestershire sauce
2 cloves garlic, finely chopped
2 tbsp chopped fresh cilantro or basil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 pound large shrimp, shelled, or sea scallops
1/2 pound swordfish, cut into 1-inch chunks
1/2 pound tuna, cut into 1-inch chunks
1. Cut the zucchini into 1/4-inch rounds. Set aside.
2. In a large bowl, combine the oil, lemon juice, Worcestershire sauce, garlic, cilantro, salt, and pepper Mix well. Add the shrimp, swordfish, tuna, zucchini, and cherry tomatoes, tossing to coat with the marinade. Cover bowl with plastic and let sit in the refrigerator for 30 minutes.
3. Preheat grill or broiler. Remove shrimp, fish, zucchini, and cherry tomatoes from the marinade and thread onto skewers. Reserve marinade for basting.
4. Grill or broil the kebobs, basting with some of the reserved marinade, until the shrimp turn pink and the swordfish and tuna cubes are done to taste, about 2-3 minutes per side. Serve immediately.