Up your summer grilling game with our Grilled Swordfish Kabobs! Succulent chunks of swordfish, marinated in a blend of olive oil, lemon juice and a medley of Mediterranean spices, threaded onto skewers and grilled to perfection!
Table of Contents
Swordfish being such a meaty fish, makes for the perfect option for seafood kabobs. When it comes time to change your kabobs game look no further than these delicious swordfish kabobs with a mediterranean flair.
To complete this grilled swordfish recipe, drizzle the kabobs with a luscious mint yogurt sauce. Made with creamy yogurt, finely chopped fresh mint, tangy dijon mustard, and a generous squeeze of lemon juice. This sauce adds a cool, tangy contrast that perfectly complements the grilled swordfish and vegetables. Each bite is a harmonious blend of smoky, savory, and fresh flavors that transport your taste buds straight to the Mediterranean coast.
what to serve these swordfish kabobs with
Serve these grilled swordfish kabobs with a side of mediterranean couscous salad, quinoa tabbouleh, or a crisp green salad for a delightful and healthy meal that’s perfect for any summer gathering or weeknight dinner.
recommended kitchen tools
Ingredients needed:
- Swordfish – I used two swordfish steaks, they each were about 3/4 of a pound and filled four kabob skewers.
- Seasoning – the fish is seasoned with olive oil, oregano, salt and pepper and finished with a splash of fresh lemon juice.
- Yogurt – Greek or plain yogurt will work.
- Mint – only use fresh mint for best results. You can substitute for fresh oregano, parsley or basil.
- Dijon Mustard – to balance the flavors of the sauce.
- Lemon – to add a tang to the mint yogurt sauce.
recipe tip
Be sure to leave a small gap of space in between each swordfish cube so everything cooks evenly and there are no raw spots in between.
Swordfish steaks are safe to eat at internal temperature of 130°F for medium, 135°F for medium-well, or 140 to 145°F for well-done. When cooked cubed in skewers the swordfish will only take about 10-12 minutes to cook, once you get those grill marks on all sides, you should be good to go.
Without using a thermometer you can tell if the swordfish is cooked all the way by its color. Swordfish is pink or grayish when raw, cooked swordfish is flat white.
If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ star rating and let me know how it went in the comments below 👇🏻 Thank you!
Grilled Swordfish Kabobs
Ingredients
- 1 1/2 lb swordfish
- 2 tbsp olive oil
- 1/2 tbsp oregano
- 1 tsp salt and pepper each
Mint Yogurt Sauce
- 5 oz Greek yogurt or plain
- 2 tbsp mint finely chopped
- 1 tsp dijon mustard
- 1 tbsp olive oil
- 1 lemon juiced
- 1/2 tsp salt and pepper each
Instructions
- Cut swordfish steaks into cubes. Season cubed swordfish with oil, salt, pepper and oregano. Thread the cubes into skewers (about 3-4 swordfish cubes for each skewer), leaving a small gap in between each cube so it cooks through.
- Pre-heat grill to 450F degrees. When ready add swordfish directly onto the grill and cook for about 5 minutes on top and bottom plus about 3 minutes on each side. The internal temperature should be 145F degrees.
- Meanwhile whisk the mint yogurt sauce ingredients in a small bowl.
- Top grilled swordfish with mint yogurt sauce and a splash of fresh lemon juice. Plate fish with lemon slices and fresh mint for a beautiful presentation.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! What about all the other ingredients you list for the swordfish? You don’t tell us what to do with those… should there be a marinade that we do prior to skewing? Should we be basting the skewers while they’re gilling? A bit confusing…
Hi Lindsay, sorry about that! I went ahead and made a few alterations to clarify the recipe, added notes and FAQ’s. Hope this helps!