Prepare the kiwi sauce: peel the kiwi, remove the white central part and slice it into cubes. Blend the kiwi with a pinch of salt and pepper, some chopped parsley, the juice of half a lemon and a drop of oil. Cut the swordfish into chunks, put them on skewers and cook on a pre-heated grill. Sear them on one side, add salt to taste and then finish cooking on the other side. Once cooked, season with a drop of oil and a few grains of pink pepper.

Serve the kebabs with the kiwi sauce.