Swordfish Souvlaki Recipe

a plate filled with souvlaki made form swordfish

A recipe for Greek swordfish souvlaki made with grilled swordfish, tomatoes and red onions.

Course Main

Cuisine Greek

Prep Time 1

Cook Time 7

Total Time 1 7

Servings serves

Calories 492kcal

Author Peter G

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

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