Tikka swordfish skewers with feta rice

Tikka swordfish skewers with feta rice

(3) Rate it

  • 0:50 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Spice up tonight’s fish dinner with tandoori flavours.

Featured in
Main recipes, Indian curry recipes


  • 650g swordfish steak, skin removed, cut into 3cm cubes
  • 2 tablespoons tandoori paste
  • 2 garlic cloves, crushed
  • 3cm piece ginger, peeled, grated
  • 1/2 cup plain yoghurt (thick)
  • 1/2 lemon, juiced
  • 1/4 cup vegetable oil
  • 1 brown onion, finely chopped
  • 1 1/2 cups basmati rice, rinsed
  • 3 cups Massel chicken style liquid stock
  • 1 bay leaf
  • 150g feta cheese, crumbled
  • 1/4 cup coriander leaves


  • You will need 8 pre-soaked skewers


  • Step 1
    Thread fish pieces onto skewers. Place in a shallow ceramic dish.
  • Step 2
    Combine tandoori paste, garlic, ginger, yoghurt and 1 tablespoon lemon juice in a bowl. Stir in 1 tablespoon oil and salt. Brush fish skewers with tandoori mixture. Cover and refrigerate for 30 minutes.
  • Step 3
    Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, for 2 to 3 minutes or until soft. Add rice. Cook, stirring constantly, for 1 minute.
  • Step 4
    Stir in stock and bay leaf. Bring to the boil. Reduce heat to low and simmer, covered, for 10 to 15 minutes or until rice is tender and has absorbed stock. Remove from heat. Stand, covered, for 5 minutes. Remove bay leaf.
  • Step 5
    Preheat a barbecue plate on medium-high. Brush plate with remaining oil. Cook skewers, turning often, for 4 to 5 minutes or until fish is just cooked. Transfer to a plate. Cover and set aside for 5 minutes.
  • Step 6
    Spoon rice into bowls. Top with skewers. Sprinkle with feta and coriander. Serve.


  • 3791 kj


  • 46g

    Fat Total

  • 13g

    Saturated Fat

  • 54g


  • 1676.72mg


  • 4g

    Carbs (sugar)

  • 67g

    Carbs (total)

All nutrition values are per serve


Variation: You could use ling or blue-eye instead of swordfish, if you prefer.

  • Author: Michelle Lucia
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au


Please enter your comment!
Please enter your name here