Grilled Swordfish Kabobs with Bay Leaves

1½ to 2 pounds fresh swordfish, cut into 1 inch cubes
10 to 12 bay leaves
Lemon slices for garnish

Marinade:

¼ cup olive oil
Juice of 1 lemon
¼ cup white wine
3 tablespoons Ouzo
3 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1 teaspoon paprika
Salt and pepper

Directions:

Wash and drain swordfish. In a medium bowl, combine the oil, lemon, wine, Ouzo, garlic, oregano, paprika, salt and pepper; mix very well. Pour over the swordfish and turn to coat both sides. Cover and refrigerate for 3 hours. Preheat the grill and brush with olive oil. Remove swordfish from the marinade and reserve the liquid. Thread 5 to 6 swordfish cubes and bay leaves on each kabob. Grill for 10 to 12 minutes, turning frequently.

Serve hot. Garnish with lemon slices.