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Swordfish Souvlaki Recipe

Greek · Main course · 30 min total

Tender chunks of swordfish marinated in lemon, garlic, and oregano, then skewered and grilled to perfection. Served with warm pita and tzatziki for a fresh, Greek-inspired meal.

Ingredients

• 1 1/2 lbs swordfish steak, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 wooden skewers, soaked in water 30 minutes
• 4 pita breads, warmed
• 1 cup tzatziki sauce
• 1/2 red onion, thinly sliced
• 1 lemon, cut into wedges

Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add swordfish cubes and toss to coat. Cover and refrigerate for 15-30 minutes.
2. Preheat grill or grill pan to medium-high heat.
3. Thread swordfish cubes onto skewers, dividing evenly.
4. Grill skewers, turning occasionally, until fish is cooked through and lightly charred, about 8-10 minutes.
5. Serve skewers on warm pita with tzatziki, red onion, and lemon wedges.

Tips

• If using wooden skewers, soak them in water for 30 minutes to prevent burning.
• Swordfish can be substituted with firm white fish like halibut or mahi-mahi.
• Leftover souvlaki can be stored in the fridge for up to 2 days; reheat gently.

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