Swordfish Kebabs
Elevate your grilling game with these flavorful Swordfish Kebabs—a vibrant and healthy dish perfect for summer barbecues or weeknight dinners. Featuring succulent chunks of swordfish marinated in a zesty blend of lemon juice, garlic, and herbs, these kebabs are paired with colorful red and green bell peppers and red onion for a feast for both the eyes and the palate. Quick to prepare and cook in under 30 minutes, these skewers are ideal for busy cooks who don’t want to sacrifice flavor. Perfectly charred on the grill, they’re a protein-packed, low-carb option that pairs beautifully with rice, salad, or your favorite grilled vegetables. Try these Swordfish Kebabs for a lighter, Mediterranean-inspired twist on traditional kebabs!
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Recipe Information
Ingredients
- 1.5 pounds Swordfish steaks
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 whole Red onion
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
Cut the swordfish into 1-inch cubes and set aside in a bowl.
Chop the red bell pepper, green bell pepper, and red onion into 1-inch pieces to match the size of the swordfish cubes.
In a small bowl, whisk together the lemon juice, olive oil, minced garlic, fresh parsley, dried oregano, salt, and black pepper to make the marinade.
Pour the marinade over the swordfish cubes and gently toss to coat. Cover the bowl with plastic wrap and allow the swordfish to marinate in the refrigerator for 15-20 minutes.
Preheat your grill or grill pan to medium-high heat.
Thread the marinated swordfish, bell peppers, and red onion pieces alternately onto the skewers, leaving a small gap between each piece for even cooking.
Lightly oil the grill grates to prevent sticking. Place the kebabs on the grill and cook for 8-10 minutes, turning occasionally, until the swordfish is opaque and cooked through, and the vegetables are slightly charred.
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve the swordfish kebabs warm with a side of rice, salad, or grilled vegetables. Enjoy!
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 16.4 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 136.1 mcg | 680% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 4013 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
