1 1⁄2 Pound, trimmed and cut into 1 1/4-inch chunks
Dried thyme leaves
1. Soak skewers in water for 30 minutes. Prepare a medium-heat grill.
2. Divide swordfish among skewers. Brush with oil and season with salt, pepper, and thyme, turning to season all sides.
3. Grill kebabs until seared and cooked through, about 6 minutes; turn and cook until opaque throughout, about 6 minutes longer. Serve with lemon and lime.