These easy Grilled Swordfish Kabobs are a seafood lover’s grilling season dream! Quickly dip cubed swordfish in a smoky-spiced marinade, thread it onto skewers, & grill until it’s perfectly tender. Served alongside a bright & briney salad made with olives, capers, tomatoes, & pickle-y onions, these swordfish kabobs are the best grilled seafood dinner!
for the swordfish kabobs:
- 1 1/2 pounds swordfish steaks, cut into uniform 2-inch cubes
- 1/4 cup olive oil
- 1 large, juicy lemon, zested & juiced
- 2 cloves garlic, finely chopped or grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- kosher salt & ground black pepper, to season
- 6–8 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)
briney tomato salad with capers, olives, & pickle-y onions:
- 1 large, juicy lemon, juiced
- 1/2 red onion, thinly sliced
- 8 ounces cherry tomatoes, halved or quartered
- 2–3 ounces pitted castelvetrano or frescatrano olives, roughly chopped or torn
- 1 tablespoon capers, roughly chopped
- Prep: Preheat the grill for medium direct heat grilling, 400-450 degrees F. Gather & prep all ingredients. It’s especially helpful to take care of the briney tomato salad at this point: Add the lemon juice to a medium bowl with the thinly sliced red onion & toss to combine. Set aside, & prep remaining salad ingredients (slice tomatoes, roughly chop olives & capers).
- Prepare the swordfish marinade: Add the olive oil, lemon zest & juice, garlic, cumin, coriander, smoked paprika, 1 teaspoon kosher salt, & ground black pepper as desired to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Season & skewer the swordfish: Place the cubed swordfish in a large bowl. Pour half of the prepared marinade over top. Set aside the remaining marinade, reserving it for serving. Toss the swordfish to coat it in the marinade. Thread the seasoned swordfish on skewers.
- Grill the swordfish kabobs: Once the grill is hot, clean the grates by scraping away any built up reside. Transfer the prepared swordfish kabobs to the grill. Grill over direct heat for 4-5 minutes per side, just until an instant-read thermometer inserted in the center of the fish registers 130 degrees F. Remove the kabobs from the grill & set aside to rest 5-10 minutes before serving.
- Serve: Place the grilled swordfish kabobs on a large plate or serving platter. Arrange the pickle-y onions, tomatoes, olives, & capers around the kabobs, seasoning with kosher salt & ground black pepper to taste. Drizzle the reserved marinade over top & serve immediately. Enjoy!
- Storage & Reheating: Swordfish kabobs are best enjoyed the day you grill them, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Enjoy leftovers cold, or reheat in the microwave just until warmed through.
- 20-Minute Meal Prep: Nearly all of the active prep work for these grilled swordfish kabobs comes from prepping the grilled swordfish marinade & chopping veggies for the briney salad. Prep either or both in advance for a great head start on your grilled swordfish kabobs dinner – it’ll take 20 minutes, tops:
- Prep the grilled swordfish marinade according to Step 2 of Recipe Directions, above. Store in a jar or airtight container in the refrigerator for up to 1 week. The day you’d like to make grilled swordfish kabobs, all you have to do is cube the swordfish & toss it into the marinade – quick & easy! (10 minutes active prep)
- Prep the veggies as noted in the Ingredients List above – thinly slice 1/2 red onion, halve or quarter 8 ounces cherr tomatoes, & roughly chop or tear 2-3 ounces olives. Store in individual airtight container in the refrigerator for up to 5 days. (10 minutes active prep)
Keywords: seafood recipes, main dishes, healthy recipe, gluten-free, dairy-free, pescatarian, grilling recipes, summer, spring, weeknight cooking