Chile-Rubbed Swordfish Kebabs with Cucumber Salad

Name: Chile-Rubbed Swordfish Kebabs with Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for the grill; 1 1/2 tablespoons pure ancho chile powder; 3/4 teaspoon ground cumin; 3/4 teaspoon ground coriander; Scant 1/2 teaspoon caraway seeds; Scant 1/2 teaspoon cayenne pepper; 3 large garlic cloves, smashed; 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 2 pounds skinless swordfish steaks (3/4-inch thick), cut into 1-inch pieces; 3 tablespoons fresh lime juice; 3/4 teaspoon sugar; 4 kirby cucumbers, thinly sliced; 1/2 small red onion, thinly sliced; 1 small green chile, such as a serrano, thinly sliced; 3 tablespoons finely chopped mint

Servings: persons

Vegetable oil, for the grill
1 1/2 tablespoons pure ancho chile powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
Scant 1/2 teaspoon caraway seeds
Scant 1/2 teaspoon cayenne pepper
3 large garlic cloves, smashed
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 pounds skinless swordfish steaks (3/4-inch thick), cut into 1-inch pieces
3 tablespoons fresh lime juice
3/4 teaspoon sugar
4 kirby cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1 small green chile, such as a serrano, thinly sliced
3 tablespoons finely chopped mint

1
Light a grill.
2
Lightly oil the grate.
3
In a medium bowl, combine the ancho powder, cumin, coriander, caraway seeds and cayenne pepper with the garlic and mash to a paste with the back of a spoon.
4
Stir in the olive oil and season generously with salt and pepper.
5
Add the swordfish and toss well to coat.
6
Thread the swordfish chunks on twelve 8-inch bamboo skewers.
7
In another medium bowl, combine the lime juice with the sugar and stir until the sugar has dissolved.
8
Add the cucumbers, onion, green chile and mint.
9
Season with salt and pepper.
10
Season the swordfish with salt and grill the skewers over a hot fire, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
11
Transfer the swordfish skewers to a platter and serve right away with the cucumber salad.

888

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Vegetable oil, for the grill, 1 1/2 tablespoons pure ancho chile powder, 3/4 teaspoon ground cumin, 3/4 teaspoon ground coriander, and more.

Yes, Chile-Rubbed Swordfish Kebabs with Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!