Xifias Souvlaki Grilled Swordfish Kebabs with Vegetables
Transport your taste buds to the Mediterranean with Xifias Souvlaki Grilled Swordfish Kebabs with Vegetables, a vibrant and healthy dish perfect for outdoor grilling. Featuring succulent swordfish cubes marinated in a zesty blend of lemon juice, garlic, oregano, and cumin, this recipe combines tender seafood with an array of colorful vegetables like zucchini, bell pepper, red onion, and cherry tomatoes. Skewered together for optimal flavor and presentation, these kebabs are grilled to perfection, delivering a smoky char and irresistible freshness. Ready in under an hour, this Greek-inspired dish is ideal for entertaining or weeknight dinners, and pairs beautifully with a side of rice, pita bread, or a crisp Greek salad. Make this show-stopping recipe your go-to for crowd-pleasing grilled seafood packed with bold flavors and nutritional balance!
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Recipe Information
Ingredients
- 1.5 pounds swordfish steaks (cut into 1-inch cubes)
- 2 medium zucchini (sliced into thick rounds)
- 1 large red bell pepper (cut into 1-inch pieces)
- 1 large red onion (cut into large chunks)
- 1 pint cherry tomatoes
- 0.25 cup extra-virgin olive oil
- 1 large lemon (zested and juiced)
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
- 8 pieces wooden or metal skewers
Instructions
In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, dried oregano, cumin, salt, and black pepper to make the marinade.
Place the cubed swordfish in a large sealable plastic bag or a shallow dish. Add half of the marinade to the swordfish, reserving the other half for the vegetables. Seal the bag or cover the dish, and refrigerate for 20 minutes.
In another bowl, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with the reserved half of the marinade.
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. If using metal skewers, skip this step.
Assemble the kebabs by threading the marinated swordfish and vegetables onto the skewers, alternating pieces to create a colorful arrangement.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Grill the kebabs for 10-12 minutes, turning occasionally, until the swordfish is opaque and the vegetables are slightly charred and tender.
Remove the kebabs from the grill and garnish with fresh chopped parsley before serving.
Serve immediately with a side of rice, pita bread, or a fresh Greek salad for a complete meal.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.4 g | 147% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 34.7 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 85.0 mcg | 425% | |
| Calcium | 249 mg | 19% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 5288 mg | 113% | |
*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.
