In a large bowl, toss the fish cubes with salt, pepper,
olive oil, lemon juice and a good sprinkling of oregano.
Thread the pieces of fish onto skewers alternating with
vegetables. Though you can grill them immediately, you can
also marinate the Kebabs overnight. Just use the same
ingredients to make more marinade and pour over the Kebabs.
You can grill them in the oven or over a charcoal pit.
Susie's Note: Serve the Kebabs over a bed
of Aegean Pilaf with fresh lemon wedges
