Use a large kitchen knife to cut the swordfish steaks into large cubes. Arrange the cubes in a single layer in a large shallow dish. Blend together the olive oil, lemon juice, garlic, paprika and seasoning in a bowl, and pour this over the fish. Cover the dish loosely with plastic wrap and marinate in a cool place for up to 2 hours.

Peel the onions and cut them into large wedges.

Cut each tomato in half and then cut again into quarters.

Thread the fish cubes onto metal skewers, alternating them with the pieces of tomato and onion wedges. Cook the kebabs on a hot grill for 5 - 10 minutes, basting frequently with the remaining marinade and turning occasionally. Serve with salad and warm pita bread.