Swordfish Souvlaki Recipe
Charcoal grilled with tomatoes, onions and peppers, ladolemono and capers
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade and Swordfish
Method
Preparation and Cooking
Marinate the Swordfish
In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
Prepare the Swordfish
Cut the swordfish fillets into 1-inch cubes and add them to the marinade. Toss to coat well. Cover and refrigerate for at least 30 minutes.
Prepare the Vegetables
While the swordfish marinates, prepare the vegetables. Toss the cherry tomatoes, red onion wedges, and bell pepper strips with a drizzle of olive oil, salt, and pepper.
Skewer the Ingredients
Thread the marinated swordfish and the prepared vegetables onto skewers, alternating between swordfish and vegetables.
Make the Ladolemono Sauce
In a small bowl, whisk together the olive oil, lemon juice, capers, salt, and pepper until well combined.
Serve
Remove the skewers from the grill and drizzle with the ladolemono sauce before serving.