Grilled Vegetable and Swordfish Kebabs

  • Level: Intermediate
  • Total: 2 hr (includes marinating time)
  • Active: 1 hr
  • Yield: 4 to 6 servings
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1/2 cup olive oil, plus more for oiling the grill grates

1 tablespoon grated garlic 

1 tablespoon grated ginger 

Zest of 1 lemon 

Salt and freshly ground black pepper 

2 pounds swordfish, cut into 1-inch cubes 

4 to 6 mini bell peppers of varying colors

1 medium red onion, cut into 1-inch pieces, ends kept on

1 medium zucchini, cut into 3/4-inch-thick rounds 

1 cup cherry tomatoes 

Garlic Aioli:

Juice of 1 lemon

1 cup mayonnaise 

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 teaspoons minced garlic 

1 teaspoon Dijon mustard 

1 teaspoon sherry vinegar 

1/2 teaspoon hot sauce 

8 pieces pita or naan, toasted on the grill 

Chopped fresh cilantro, for garnish 

Chopped fresh parsley, for garnish 


Special equipment:
10 (12-inch) metal or wooden skewers
  1. For the kebabs: Whisk together the olive oil, garlic, ginger, lemon zest and some salt and pepper in a small bowl. Put the swordfish in a large bowl. Put the peppers, onions, zucchini and tomatoes in another large bowl. Evenly divide the olive oil mixture between the two bowls and toss to coat. Cover and let marinate for about 30 minutes to 1 hour at room temperature.
  2. For the garlic aioli: Meanwhile, whisk together the lemon juice, mayonnaise, cilantro, parsley, garlic, mustard, vinegar and hot sauce in a medium bowl. Cover and refrigerate until ready to use.
  3. When the fish and vegetables are ready, preheat a grill over medium-high heat. (If using wooden skewers, soak in water for at least 30 minutes before grilling.)
  4. Meanwhile, thread the swordfish onto six 12-inch skewers. Thread the peppers, onions, zucchini and tomatoes onto individual skewers.
  5. Brush the grill grates with oil. Place the kebabs on the grill, sprinkle with salt and pepper, and grill until lightly charred and grill-marked and the swordfish is cooked through, 3 to 5 minutes per side.
  6. To serve, spread 1 to 2 teaspoons of garlic aioli on top of each pita. Place the swordfish and vegetables on top, drizzle with more garlic aioli, and sprinkle with cilantro and parsley.
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