• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Souvlaki For The Soul
  • About
  • Recipe Index
  • Contact
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
  • E-BOOK
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • CONTACT
    • SUBSCRIBE
    • E-BOOK
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Greek Main Dishes

    Swordfish Souvlaki

    Published: Oct 17, 2010 · Updated: Jun 23, 2020 by Peter G · This post may contain affiliate links · 1 Comment

    61 shares
    • Facebook
    Jump to Recipe

    I've just returned from a three week holiday overseas and I'm feeling quite refreshed.

    a silver platter with three serves of swordfish souvlaki

    Apart from the usual jet lag I'm itching to get back in the kitchen and ready to cook up a storm.

    Today I wish to present another souvlaki dish here at Souvlaki For The Soul.

    I prepared a lamb souvlaki recipe a little while back and only recently tried the more traditional pork souvlaki.

    I like how this dish can be adapted to use different meats and vegetables and how relatively quick it can come together for a tasty dish.  If you have a bbq then you are truly lucky.  The char grilled smoky flavours complement this street food perfectly.

    two swordfish steaks with herbs, lemon, onions, tomatoes and olive oil on a table

    My little apartment has no room for one so I ended up cooking them on my George Foreman Grill.  Not the same-I know.  You do with what you have available!

    I've ordered swordfish plenty of times whilst eating out and enjoy it's firmer, meatier texture.

    Using a more subtle fish probably wouldn't work here.  We need something a little stronger to stay on the skewers.

    I've paired the swordfish with some grape Roma tomatoes (smaller versions of the traditional Roma tomatoes) and some red onion.  Peppers would work exceptionally well here too-I just didn't have any on hand.  Just be sure to cut the ingredients in a uniform size so they all cook at the same time.

    a silver platter with 6 serves of freshly grilled swordfish souvlaki

    As for the marinade I've gone with the Greek Holy Trinity of spices-olive oil, lemon juice and oregano.  You can't get more Greek than that!

    Also, be wary of over marinating the swordfish.  The acidity of the lemon juice will start "cooking" the fish.  I like to marinate it for about 45 minutes.

    I've accompnied today's souvlaki dish with a simple cannellini bean salad, tossed with cucumbers, red onions and a red wine vinaigrette and some pre bought toasted Lebanese bread.

    I can almost taste summer...almost.

    📋 Recipe

    a plate filled with souvlaki made form swordfish

    Swordfish Souvlaki Recipe

    Author: Peter G
    A recipe for Greek swordfish souvlaki made with grilled swordfish, tomatoes and red onions.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 7 minutes mins
    Total Time 1 hour hr 7 minutes mins
    Cuisine Greek
    Servings 4 serves

    Ingredients
      

    For the swordfish souvlaki:

    • 500 g swordfish steaks, cleaned, deboned, skins and any dark red bits removed and cubed into even small pieces
    • 1 red onion , cut into quarters and then quarters again
    • 20 Roma tomatoes , the "baby" variety, cut in half

    For the marinade and dressing:

    • ½ cup olive oil, extra virgin
    • ½ lemon, juice
    • 1 clove garlic , finely minced
    • 1 teaspoon dried chili flakes
    • 1 pinch sea salt
    • cracked pepper
    Prevent your screen from going dark

    Instructions
     

    • Combine all the marinade ingredients in a jug or bowl and set aside.
    • Prepare the souvlaki by marinating the swordfish in HALF of the marinade for about 45 minutes in the fridge (keep the rest of the marinade aside to drizzle over once they are cooked)
    • Remove the fish pieces from the fridge and begin threading the skewers with a combination of swordfish, onion pieces and tomatoes. Repeat until you have a skewer with a uniform pattern-it doesn’t have to be perfect though!
    • Cook the souvlaki on a hot pre oiled barbecue or grill for approximately 5 minutes, turning them over halfway through.
    • Once cooked drizzle the remainder of the marinade over the souvlaki and top with extra Greek oregano if preferred and lemon wedges.
    • Serve with a simple salad and Greek pita bread

    Notes

    I used smaller skewers for these souvlaki. I ended up with approximately 12 miniature souvlakia. This easily fed 4 people. Adjust accordingly if you are using the larger skewers. And remember this is a guide only. If you prefer using other vegies go right ahead.

    Nutrition

    Serving: 1 serve | Calories: 492 kcal | Carbohydrates: 16 g | Protein: 28 g | Fat: 36 g | Saturated Fat: 6 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

    More Traditional Greek Main Dish Recipes

    • A greek lentil salad presented in a large bowl.
      Greek Lentil Salad
    • a bowl of green peas with potatoes on a white table.
      Arakas Latheros (Greek Peas With Potatoes)
    • a bowl of makaronia me kima - greek spaghetti with a meat sauce.
      Makaronia Me Kima (Greek Spaghetti With a Meat Sauce)
    • a roast leg of lamb with potatoes in a round roasting pan on a white table.
      Greek Slow Roasted Lamb

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gregory Peak

      September 23, 2021 at 11:13 pm

      5 stars
      Horiatiki salad and grilled swordfish served on top of salad. Delicious.

      Reply

    Primary Sidebar

    Peter Georgakopoulos owner of Souvlaki For The Soul

    Yeia sou! I'm Peter! I consider Greek food to be the best food in the world. Let me show you how easy it is to prepare traditional and modern Greek recipes in your kitchen. And bonus points if you like baking too!

    More about me →

    E-book

    Popular

    • 5 chocolate almond cookies stacked up.
      Chocolate Almond Cookies
    • an heirloom tomato salad presented on a large white platter.
      Heirloom Tomato Salad
    • roasted cauliflower chickpea salad served in a bowl.
      Roasted Cauliflower Chickpea Salad (With a Tahini Dressing)
    • a stack of 5 Anzac biscuits on a grey plate.
      Anzac Biscuits Recipe

    Side Dishes

    • a bowl of Greek lemon rice on a table.
      Greek Lemon Rice Recipe
    • a glass jar filled with olive oil and lemon juice.
      Ladolemono (Greek Olive Oil and Lemon Sauce)
    • a white and blue plate filled with grilled asparagus.
      Grilled Asparagus in Foil
    • a platter of asparagus topped with crumbled feta cheese.
      Roasted Asparagus with Feta
    • close up of caramelized fennel in a white bowl with fennel fronds.
      Caramelized Fennel
    • two hands holding a bowl filled with salad greens.
      Greek Lettuce Salad - Maroulosalata

    Footer

    ↑ back to top

    Featured In

    Recipes

    • Traditional Greek
    • Modern Greek
    • Halloumi
    • Feta Cheese

    About

    • Contact
    • About
    • Privacy Policy
    • Disclaimer
    • Disclosure
    • Accessibility Policy

    Let's Connect

    • Subscribe
    • Instagram
    • Pinterest
    • Facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Souvlaki For The Soul