Swordfish Shrimp Kabobs Recipe

Name: Swordfish Shrimp Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/2 pound swordfish steak, skin removed and cut into 1-inch chunks; 8 uncooked large shrimp, peeled and deveined; 8 cherry tomatoes; 1/2 medium red onion, cut into 4 wedges; 1/2 medium sweet yellow pepper, cut into 8 chunks

Servings: persons

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound swordfish steak, skin removed and cut into 1-inch chunks
8 uncooked large shrimp, peeled and deveined
8 cherry tomatoes
1/2 medium red onion, cut into 4 wedges
1/2 medium sweet yellow pepper, cut into 8 chunks

1
In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting.
2
On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3
Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon dried oregano, and more.

Yes, Swordfish Shrimp Kabobs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Shrimp Kabobs

How did you like this recipe?

Frequently Asked Questions