There’s something special about food on a skewer—it’s fun, easy, and perfect for grilling. Recently, I decided to make Grilled Swordfish Kebabs, an ideal dish for entertaining.
Swordfish is perfect for the grill with its firm texture and rich flavor, making it an excellent choice for kebabs. I marinated the swordfish and colorful veggies in a zesty lemon marinade, adding a bright, citrusy kick.
After grilling, the kebabs turned out juicy, tender, and flavorful—a true crowd-pleaser. Whether hosting a barbecue or enjoying a meal with friends and family, these kebabs will impress. Plus, they’re simple to prepare, leaving more time to relax and enjoy your company.
Next time you’re planning a gathering, try these Grilled Swordfish Kebabs—they’ll elevate your grilling game and make any occasion special.
Ingredients for Grilled Swordfish Kebabs:
Kebabs:
1 1/2 pounds swordfish cut into 1 1/2" - sized cubes
2 bell peppers, seeded, and cut into 1 1/2" pieces
2 red onions, halved and cut into 1 1/2" chunks
2 zucchini, cut into 1/2 " rounds
1 cup grape tomatoes
kosher salt
black pepper
10-12 skewers
Marinade:
1/2 cup grapeseed oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Time-saving tip: Cut the vegetables and fish in advance. If possible, purchase frozen, pre-cubed swordfish, which is what I did.
Let's see what we need.
We're ready to cook.
Whisk together the marinade ingredients.
Toss the vegetables with 3 tablespoons of the mixture. Add the rest of the marinade to the fish.
Evenly coat the swordfish with the marinade.
Thread the fish and veggies on the skewers. I like to start and end with the vegetables.
Transfer the kebabs to a preheated grill. I like to spray a little cooking oil on the grill before adding the skewers. Cook, uncovered until there are grill marks all over and the fish is cooked. Carefully, turning the kebabs during the cooking.
They're ready! Grilled Swordfish Kebabs are not only simple to prepare but incredibly delicious. Perfect for weekend entertaining and easy enough for a quick weeknight dinner.
Ingredients for Grilled Swordfish Kebabs:
Kebabs:
1 1/2 pounds swordfish cut into 1 1/2" - sized cubes
2 bell peppers, seeded, and cut into 1 1/2" pieces
2 red onions, halved and cut into 1 1/2" chunks
2 zucchini, cut into 1/2 " rounds
1 cup grape tomatoes
kosher salt
black pepper
10-12 skewers
Marinade:
1/2 cup grapeseed oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon dried oregano
Whisk together the marinade ingredients.
Toss the vegetables with 3 tablespoons of the mixture. Add the rest of the marinade to the fish.
Evenly coat the swordfish with the marinade.
Thread the fish and veggies on the skewers. I like to start and end with the vegetables. Transfer the kebabs to a preheated grill. I like to spray a little cooking oil on the grill before adding the skewers. Cook uncovered until there are grill marks all over and the fish is cooked. Carefully turn the kebabs during the cooking.
Time-saving tip: Cut the vegetables and fish in advance. If possible, purchase frozen, pre-cubed swordfish, which is what I did.
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