Swordfish Souvlaki Recipe

Name: Swordfish Souvlaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless swordfish steak (about 1 inch thick), cut into 1-inch cubes; 1 tablespoon fresh lemon juice; 1/2 teaspoon dried oregano, crumbled; 4 loaves 6-to-7-inch pita bread (preferably pocketless); 1 large cucumber; An 8-ounce container plain low-fat yogurt; 1 1/2 teaspoons chopped fresh mint leaves; 1/2 teaspoon chopped garlic, mashed to a paste with 1/2 teaspoon salt; 2 medium plum tomatoes, chopped coarse; 1/2 small red onion, cut into slivers; 1/4 cup fresh flat-leafed parsley leaves, washed well, spun dry, and torn; Four 12-inch bamboo skewers, soaked in water 1 hour

Servings: persons

1 pound skinless swordfish steak (about 1 inch thick), cut into 1-inch cubes
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano, crumbled
4 loaves 6-to-7-inch pita bread (preferably pocketless)
1 large cucumber
An 8-ounce container plain low-fat yogurt
1 1/2 teaspoons chopped fresh mint leaves
1/2 teaspoon chopped garlic, mashed to a paste with 1/2 teaspoon salt
2 medium plum tomatoes, chopped coarse
1/2 small red onion, cut into slivers
1/4 cup fresh flat-leafed parsley leaves, washed well, spun dry, and torn
Four 12-inch bamboo skewers, soaked in water 1 hour

1
Preheat oven to 200 degrees F. Prepare grill.
2
In a bowl toss swordfish with lemon juice, oregano, and salt and pepper to taste and marinate, covered and chilled, 15 minutes.
3
Wrap pitas in foil and keep warm in oven.
4
Peel and seed cucumber and grate coarse.
5
Wrap cucumber in a kitchen towel and squeeze to extract liquid.
6
In a small bowl stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste.
7
In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste.
8
Thread fish onto skewers and grill on an oiled rack set 5 to 6 inches over glowing coals, turning once, until just cooked through, about 8 minutes.
9
Remove fish from skewers.
10
(Alternatively, cook fish in a heated well-seasoned ridged grill pan in same manner.)
11
Divide cucumber mixture among pitas, spreading to cover, and top with fish.
12
Sprinkle tomato mixture over fish and roll pitas into cones, wrapping with parchment paper or foil to secure.

331

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 pound skinless swordfish steak (about 1 inch thick), cut into 1-inch cubes, 1 tablespoon fresh lemon juice, 1/2 teaspoon dried oregano, crumbled, 4 loaves 6-to-7-inch pita bread (preferably pocketless), and more.

Yes, Swordfish Souvlaki 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.

That's it — enjoy your meal!

Swordfish Souvlaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions