Chargrilled swordfish kebabs

Chargrilled swordfish kebabs

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  • 0:50 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

Fire up that barbecue and make these easy skewers. With spiced swordfish, zucchini and tomatoes, they’re practically a complete meal on a stick.

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Nutrition information, Main recipes


  • 1/4 cup basil leaves, finely chopped
  • 2 garlic cloves, crushed
  • pinch dried chilli flakes (optional)
  • 1 lemon, rind finely grated, juiced
  • 2 large zucchini
  • 650g swordfish steaks, skin removed, cut into 3cm squares
  • 1 punnet red cherry tomatoes
  • olive oil cooking spray
  • 225g tzatziki dip, to serve
  • Ready-made tabouli, to serve
  • 4 small tortilla wraps, to serve


  • Step 1
    Soak skewers in cold water for 30 minutes. Drain. Combine basil, garlic, chilli, lemon rind, 1 tablespoon of lemon juice, and salt and pepper in a small bowl.
  • Step 2
    Using a potato peeler, peel each zucchini into long thin ribbons. Skewer 1 piece of zucchini 2cm from end of 1 skewer. Thread fish and tomatoes alternately onto skewer, interleaving zucchini each time. Repeat with remaining zucchini, fish and tomatoes.
  • Step 3
    Place skewers onto a plate. Brush with herb marinade. Cover. Refrigerate for 30 minutes, if time permits.
  • Step 4
    Preheat barbecue plate on medium heat. Lightly spray skewers with oil. Cook for 7 to 8 minutes, turning, or until fish is just cooked through. Serve with tabouli, tzatziki and tortillas.


  • 12.4g

    Fat Total

  • 3.7g

    Saturated Fat

  • 7.2g


  • 41.3g


  • 69mg


  • 552mg


  • 25.5g

    Carbs (total)

All nutrition values are per serve


You’ll need 8 skewers

  • Author: Kim Meredith
  • Image credit: Luke Burgess
  • Publication: Super Food Ideas



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