Pre heat broiler to high.

Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.

Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.

Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.

In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper. Toss fish into marinade and marinate for 10-15 minutes.

While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl. Set aside.

Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack. Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.

Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.

Serve each kebab with a side of dipping sauce ad enjoy!