Swordfish Kebabs

Swordfish Kebabs Recipe
Photo: Karry Hosford
This is just one of the many varieties of kebabs available on the streets of Istanbul, where they are often served wrapped in a warm pide (flatbread). At home, they can be served with rice pilaf or wrapped in warm pita bread.

Yield:

4 servings (serving size: 2 kebabs)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 28 %
Fat 7.7 g
Satfat 1.7 g
Monofat 3.5 g
Polyfat 1.6 g
Protein 25.4 g
Carbohydrate 20.3 g
Fiber 5.1 g
Cholesterol 44 mg
Iron 2.6 mg
Sodium 702 mg
Calcium 43 mg

Ingredients

1 cup chopped onion
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black peppercorns
1/4 teaspoon crushed red pepper
1 pound swordfish, cut into (1/2-inch) cubes
1 pint large cherry tomatoes
4 poblano chiles, seeded and cut into 1-inch pieces
Cooking spray

Preparation

Prepare grill.

Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.

Remove fish from bowl, reserving marinade. Thread fish, cherry tomatoes, and poblano chiles alternately onto each of 8 (12-inch) skewers. Place kebabs on grill rack coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork, turning and basting frequently with the reserved marinade.

Note:

Viviana Carballo,

April 2002
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