Grilled Vegetable and Swordfish Kebabs

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Kebabs:

1/2 cup olive oil, plus more for oiling the grill grates

1 tablespoon grated garlic 

1 tablespoon grated ginger 

Zest of 1 lemon 

Salt and freshly ground black pepper 

2 pounds swordfish, cut into 1-inch cubes 

4 to 6 mini bell peppers of varying colors

1 medium red onion, cut into 1-inch pieces, ends kept on

1 medium zucchini, cut into 3/4-inch-thick rounds 

1 cup cherry tomatoes 

Garlic Aioli:

Juice of 1 lemon

1 cup mayonnaise 

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 teaspoons minced garlic 

1 teaspoon Dijon mustard 

1 teaspoon sherry vinegar 

1/2 teaspoon hot sauce 

8 pieces pita or naan, toasted on the grill 

Chopped fresh cilantro, for garnish 

Chopped fresh parsley, for garnish