Name: Swordfish Souvlaki
Yield: Serves 4
Ingredients: 1 pound skinless swordfish steak (about 1 inch thick), cut into 1-inch cubes; 1 tablespoon fresh lemon juice; 1/2 teaspoon dried oregano, crumbled; 4 loaves 6- to 7-inch pita bread (preferably pocketless); 1 large cucumber; an 8-ounce container plain low-fat yogurt; 1 1/2 teaspoons chopped fresh mint leaves; 1/2 teaspoon chopped garlic, mashed to a paste with 1/2 teaspoon salt; 2 medium plum tomatoes, chopped coarse; 1/2 small red onion, cut into slivers; 1/4 cup fresh flat-leafed parsley leaves, washed well, spun dry, and torn; four 12-inch bamboo skewers, soaked in water 1 hour

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