Grilled Swordfish Kabobs

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!

Prep Time15

Cook Time18

Total Time33

Course: Dinner, Grill

Cuisine: American, Mediterranean

Keyword: Grilled Kabobs, Grilled Swordfish Kabobs, Seafood Kabobs, Swordfish Kabobs

Servings: people

Author: Silvia Dunnirvine

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

Note: Swordfish kabobs can be marinated for a couple hours prior to cooking to help absorb the flavors. Don't add lemon juice at this point, only the marinate ingredients oil, salt, pepper and oregano.

Nutrition