Swordfish kebabs with herbs and shiitake mushrooms

Ingredients:

• 0.9 kg swordfish center fillet, skinless, cut into 2.5 - 4 cm pieces.
• 110 g shiitake mushrooms, stems removed, caps cut in half (or into quarters if large)
• 0.5 tbsp. + 1 tbsp. l. olive oil
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro
• 2 tablespoons chopped green onions
• 2 tablespoons red wine vinegar
• 1 clove of garlic
• 1/4 tsp red pepper flakes
• 1.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1 red onion, cut into 4 pieces

Preparation:

1. Preheat the grill to medium heat and brush the grates with vegetable oil. Combine 1/2 cup olive oil, parsley, cilantro, green onions, vinegar, and garlic in a blender and blend until smooth. Add red pepper flakes and salt to taste. Pour half the mixture into a bowl and set aside for serving.
2. In a bowl, combine the swordfish with the remaining 1 tablespoon olive oil, cumin, and coriander; season with salt. Thread the fish, mushrooms, and red onion onto eight 25cm skewers.
3. Grill until grill marks appear, about 2 minutes per side, then continue grilling, turning and brushing with the remaining herb oil, until the fish is cooked through, another 5-6 minutes. Drizzle the reserved herb oil over the kebabs.