Cut swordfish (or substitute protein) into bite-size pieces and place it in a plastic bag or Tupperware container with on-plan Italian dressing to marinate at least 1-2 hours (the longer the better).
Thread the swordfish onto 12-inch skewers, using a few bite-size pieces of vegetable to separate the swordfish pieces (see recipe photo).
Turn grill up to medium-high heat. Lightly brush the grill with avocado oil to prevent sticking. Cook the skewers 3-5 minutes per side (longer if you are using chicken instead). Serve hot.