Grilled Swordfish Souvlaki

Grilled Swordfish Souvlaki is a very delicate and loved Greek food on skewers. Greeks love fish and seafood and no wonder they have adequate souvlaki types. Swordfish is a mild fish and its taste goes really well with the majority of Greek spices and herbs, or the strong-in-taste eggplant, olive or other tapenades.

Swordfish souvlaki is one of the summer favorites. It fills your taste buds and fulfills your appetite but doesn’t make you feel like overeating. Well, if you eat a lot of side-dishes with it, then it’s a different story.

Grilled Swordfish Souvlaki Recipe

swordfish souvlaki recipe• 1 kg. Swordfish
• ½ kg. tomatoes, sliced
• 1 bell pepper (yellow for color)
• Few leaves of basil
• 2 -3 lemons
• Few cloves of garlic, minced
• Olive oil
• Salt and pepper

Whisk olive oil and the freshly squeezed lemon juice to make a creamy marinade. Then slowly add and keep whisking minced garlic, salt and pepper. Place the swordfish pieces in a plastic bag and pour in the marinade. Seal the bag and shake gently few times until the fish is completely coated. If you make it in advance, put the bag in the refrigerator but don’t forget to turn it from time to time. If you plan to make your Swordfish souvlaki right away, keep the bag at room temperature for half an hour but again, turn the bag a few times.

You can use both metal and wooden skewers. Greeks prefer the wooden ones and if you can use them, be sure to keep them in water for awhile before start making your souvlaki. To make the skewers, place a piece of swordfish, basil leaf, lemon slice, slice of tomato, piece of pepper, and repeat until you fill the skewers.

You can grill the skewers but not longer than 10 minutes, or cook in the oven on the foiled bedded pan, turning it to cook evenly. Swordfish doesn’t need much time to be done – don’t over-grill it because it will lose all its juices.

One Response to Grilled Swordfish Souvlaki

  1. Antara October 14, 2012 at 08:42 #

    Hi Denise,
    the cucumber cups are pretty easy. I sliced them into about 1/4 rounds the day before and kept them in the frigde in water so they would stay crisp.
    That day I also cooked the bacon, drained it and wrapped it well.
    The day of the party I made the mousse and put as much as possible into a pastry bag, so when I got to the party house all I needed to do was put the cups on a platter, squirt a dollop of mousse on top and garnish with a little bacon chip. All parts would last about 5 days in the fridge.
    The salad skewers were made of a cherry tomato, piece of feta cheese, kalamata olive, red onion, and another cherry tomato. I then drizzled them with a Mediterranean vinaigrette.
    I stole the recipe from Giada De Laurentiis of Food Network fame.

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