Swordfish Kebabs

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

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 28%
  • Fat: 7.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.6g
  • Protein: 25.4g
  • Carbohydrate: 20.3g
  • Fiber: 5.1g
  • Cholesterol: 44mg
  • Iron: 2.6mg
  • Sodium: 702mg
  • Calcium: 43mg


  • 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


  1. Prepare grill.
  2. Place first 9 ingredients in a food processor; process until smooth. Combine the marinade and swordfish in a bowl. Cover and refrigerate 30 minutes.
  3. 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.
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