Marinated Swordfish Kebabs


  • 2 lbs swordfish steaks, cut into 1 inch chunks
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 red, yellow or orange bell pepper, cut into 1 inch pieces
  • 2 large onions, cut into wedges
  • 12 cherry tomatoes
  • 12 button mushroom caps
  • 3 lemons, quartered
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • kosher salt and black pepper to taste
  • 1 tbs dried oregano
  • 1 zucchini, cut into 1 inch slices
  • 12 small mushrooms
The swordfish is marinated in lemon juice, oregano and olive oil and skewered with mushrooms, onions and tomatoes.

  • Place chunks of swordfish, green peppers, onions, cherry tomatoes, mushrooms and lemon quarters in a large glass or ceramic bowl.
  • Combine olive oil, lemon juice, salt, pepper and oregano and pour over the fish.
  • Cover and marinate in the refrigerator for at least 4 hours.
  • Thread fish on water soaked skewers, alternately with the bell pepper pieces, onion wedges, tomatoes, mushroom caps, zucchini, and lemon quarters.
  • Broil over charcoal, turning once, about 3 minutes per side.
  • Serve with rice.

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