Cut swordfish and flank steak into pieces. Season with your choice of seasonings but keep it simple. I used ginger, garlic, cumin, pepper, red pepper.
Cut bell pepper into small pieces.
Assemble the kabob.
Spray a skillet or George Foreman (or panini) grill with coconut oil or olive oil. Place the kabobs in a skillet and cook. Rotate them so all sides are cooked.
Cook to desired readiness BUT make sure the swordfish steak is cooked all the way.