Grilled Swordfish Souvlaki Skewers with Tzatziki
Meaty swordfish cubes marinated in lemon, garlic and oregano, skewered with peppers and onion and grilled until just cooked, with cool tzatziki and warm pita.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
- Dairy-free: Use unsweetened dairy-free yogurt.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Swordfish steaks, cut into 1 1/4-inch cubes
- 1 tbsp Extra-virgin olive oil
- 1 Lemon
- 2 cloves Garlic, grated
- 1 tsp Dried oregano
- 1 Bell pepper, cut into squares
- 1 Red onion, cut into chunks
- 1/2 cup Plain Greek yogurt
- 1/2 Cucumber, grated and squeezed
- 4 Whole-wheat pitas
Directions
- Toss the swordfish with the oil, lemon zest, half the lemon juice, half the garlic, oregano, salt and pepper. Marinate 20 minutes (no longer, or the lemon starts to cook the fish).
- Thread onto skewers with the pepper and onion.
- Grill over medium-high heat, turning, for 8 to 10 minutes until the fish is opaque and just firm.
- Stir the yogurt with the cucumber, remaining garlic and lemon juice and a pinch of salt. Serve the skewers with tzatziki and warm pita.
Calorie breakdown
Swordfish 248 · pita 120 · olive oil 30 · pepper + onion 20 · yogurt 16 · cucumber 5 · lemon + garlic + oregano 3
💡 Lighter tip: If using wooden skewers, soak them in water for 30 minutes first so they don't burn.
Helpful for this recipe
Stainless steel skewersShop on Amazon →Grill brushShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →