Ingredients

• Vegetable oil, for the grill
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped scallions
• 2 tablespoons red wine vinegar
• 1 clove garlic
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 2 pounds center-cut swordfish, skin removed, cut into 1-to-1 1/2-inch pieces
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 4 ounces shiitake mushrooms, stemmed and halved or quartered if large
• 1 red onion, quartered

Instructions

1. Preheat a grill to medium and brush the grates with vegetable oil. Combine 1/2 cup olive oil, the parsley, cilantro, scallions, vinegar and garlic in a blender and pulse until combined. Add the red pepper flakes and season with salt. Pour half of the herb oil into a bowl; set aside for serving.
2. Toss the swordfish with the remaining 1 tablespoon olive oil, the cumin and coriander in a bowl; season with salt. Thread the swordfish, mushrooms and red onion onto eight 10-inch skewers. Grill the kebabs until just marked, about 2 minutes per side, then continue cooking, turning and brushing with the remaining herb oil, until just cooked through, 5 to 6 more minutes. Drizzle with the reserved herb oil.
3. Photograph by Christopher Testani