This Swordfish Souvlaki with Lemon Olive Oil Marinade is a beautiful swordfish grilling recipe.
Souvlaki is a popular Greek fast food consisting of small pieces of meat, seafood and sometimes vegetables grilled on a skewer. I have always loved my recipe for Lamb Souvlaki. I’m looking forward to trying Chicken Souvlaki too. But in the meantime, you must try this Swordfish Souvlaki!
- bay leaves
- olive oil
- lemon juice
- vegetable oil
- cherry tomatoes
- red onion
- Bay Leaves: Use fresh bay leaves for this recipe! You should be able to find fresh bay leaves in the fresh herbs section of your market.
- Olives: Use pitted green Greek olives or pitted kalamata olives for this recipe.
- Swordfish: Fresh swordfish is best, but I know it’s not always available. Frozen swordfish works great too.
How to make Swordfish Souvlaki:
The full, printable recipe is at the end of this post.
The first thing to do is immerse the fresh bay leaves in water for one hour to soften them up.
Place the marinade in a bowl, and mix to combine. Add the swordfish to the bowl, and marinate for 30 minutes to one hour.
Heat a grill. Prepare the kebabs. Remove the swordfish from the marinade. Thread the tomatoes, fish, bay leaves and onion pieces, in that order onto the skewers. Fill all but the top 1½ inches or so on each skewer. Place the skewers on the grill and cover, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until the fish is cooked and the vegetables are lightly charred, 10 to 12 minutes.
If you can get your hands on some fresh swordfish, take advantage of tossing it in this simple marinade and throwing it on the grill. Swordfish Souvlaki is a great, easy dinner recipe! Enjoy!
Swordfish Souvlaki with Lemon Olive Oil Marinade
- Four (15-inch) metal skewers
- 16 whole fresh bay leaves
- 1 cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 10 large pitted Greek green olives (or Kalamatas), very finely chopped
- 1 large garlic clove, minced
- ½ teaspoon finely grated lemon zest
- freshly ground black pepper, to taste
- 1½ pounds skinless, boneless swordfish steaks, cut into 16 equal-sized cubes
- vegetable oil for brushing grill
- 16 whole cherry tomatoes
- 4 medium red onions, peeled and quartered
- Soak bay leaves in warm water for 1 hour to soften.
- In a medium bowl, whisk together the olive oil and lemon juice. Add the olives, garlic, lemon zest, and freshly ground black pepper to taste and continue mixing to combine.
- Place the fish and marinade in a covered bowl or in a zip baggie and marinate at room temperature for 30 minutes to 1 hour.
ASSEMBLE AND GRILL:
- Heat the grill to medium-hot. Lightly oil a grill rack.
- Remove the fish from the marinade (reserve the marinade). Thread the tomatoes, fish, bay leaves and onion pieces, in that order onto the skewers. Fill all but the top 1½ inches or so on each skewer. Place the skewers on the grill and cover, making sure the air vents are open. Grill, turning and basting with the reserved marinade, until the fish is cooked and the vegetables are lightly charred, 10 to 12 minutes. Serve immediately.