Swordfish Kebabs
Thick, meaty chunks of swordfish marinated in a bright, zesty lemon-herb blend and threaded onto skewers with colorful bell peppers and onions. These kebabs hit the grill for just a few minutes per side, emerging with a smoky char and tender, flaky fish that tastes like summer by the sea.
For 4 servings
- prep
Soak the wooden skewers.
Submerge 8 wooden skewers in water for at least 30 minutes. This prevents them from burning on the grill.
TIPIf you forget to soak, wrap the exposed ends with a small piece of foil before grilling. - mix
Make the lemon-herb marinade.
1.In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper.2.Taste and adjust seasoning if needed. - prep
Marinate the swordfish and vegetables.
1.Add swordfish cubes, bell pepper squares, and red onion chunks to the bowl with the marinade.2.Toss gently until everything is evenly coated.3.Cover and let sit at room temperature for 15 minutes while the grill heats up.TIPDon't marinate swordfish longer than 30 minutes — the acid in the lemon juice can start to break down the delicate texture of the fish. - prep
Preheat the grill.
Heat a gas or charcoal grill to medium-high heat, about 400°F. Lightly oil the grill grates to prevent sticking.
- assemble
Thread the skewers.
1.Alternate threading swordfish cubes, bell pepper squares, and onion chunks onto the soaked skewers.2.Leave a little space between each piece so heat can circulate evenly.3.Aim for about 4 pieces of swordfish per skewer. - grill · ~8 min
Grill the kebabs.
1.Place the skewers on the hot grill grates.2.Cook for 3 to 4 minutes per side, turning once with tongs.3.Swordfish is done when it is opaque throughout and flakes easily with a fork. Internal temperature should reach 145°F.TIPSwordfish goes from perfectly cooked to dry very quickly. Check a minute early and pull the kebabs as soon as the fish is just opaque. - serve
Garnish and serve.
Transfer the kebabs to a serving platter. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak wooden skewers for at least 30 minutes to prevent burning on the grill.
- 2Don't marinate swordfish longer than 30 minutes – lemon acid can break down its texture.
- 3Pat swordfish cubes dry before marinating for better browning and flavor adherence.
- 4Leave a small gap between pieces on skewers so heat circulates evenly for even cooking.
- 5Pull kebabs as soon as the fish is just opaque – swordfish overcooks in seconds.
- 6Let grilled kebabs rest for 1 minute off heat to retain juices before serving.
Adapt it for your goals.
Herb swap
Replace dried oregano with fresh thyme or rosemary for a different aromatic profile – great for a Mediterranean twist.
spicySpicy
Add 1/2 teaspoon red pepper flakes or a minced serrano chili to the marinade for heat lovers.
vegetable mixVegetable mix
Swap bell pepper and onion for zucchini, cherry tomatoes, and red bell pepper for a summer garden variation.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use lemon juice and herbs as a light spray coat – ideal for calorie-conscious cooks.
gluten freeGluten-free
This recipe is naturally gluten-free; simply ensure your smoked paprika and oregano are gluten-free certified if needed.
Why this is on our healthy list.
High in Lean Protein
Swordfish provides a generous amount of high-quality lean protein, supporting muscle maintenance and satiety.
Rich in Omega-3s
Swordfish is a good source of long-chain omega-3 fatty acids, which are beneficial for heart and brain health.
Packed with Vitamin C
Bell peppers and lemon juice boost the dish with vitamin C, an antioxidant that supports immune function.
Low in Carbohydrates
This kebab dish is naturally low in carbs, making it suitable for low-carb or keto diets.
Good Source of Potassium
Swordfish and vegetables supply potassium, which helps maintain healthy blood pressure levels.
Frequently asked questions
Yes, but thaw the steaks completely in the refrigerator overnight and pat them very dry before cutting to avoid excess moisture on the grill.
