Grilled Swordfish Kabobs

Succulent cubes of swordfish mingle with charred onions, vibrant peppers, bursts of cherry tomatoes, and tender zucchini, skewered and grilled to perfection. Each bite bursts with smoky flavor, while the swordfish remains juicy and delicate. Served with a drizzle of lemon vinaigrette, these kabobs are a summertime delight for any backyard gathering.

Brought to you by @mainely_flour

Grilled Swordfish Kabobs

Servings: 6


  • 2 6oz Swordfish Steaks, cut into 1-inch cubes
  • 1 Medium Zucchini, cut into 1/2-inch slices
  • 1 Medium Red Onion, quartered and layers separated
  • 1/2 Yellow Pepper, cut into 1-inch pieces
  • 1/2 Red Pepper, cut into 1-inch pieces
  • 1 Cup Cherry Tomatoes
  • Olive Oil, for brushing
  • 1 Tsp Salt 
  • 1/2 Tsp Pepper
  • 1 Tsp Italian Seasoning 
  • 6 Skewers 
  • Optional: Fresh Arugula
  • Lemon Vinaigrette:
    • 1/4 Cup Extra Virgin Olive Oil
    • 2 Tbsp Fresh Lemon Juice, about 1/2 lemon
    • 1 Tsp Lemon Zest
    • 1 Garlic Clove, minced
    • 1/2 Tsp Dijon Mustard
    • 1/2 Tsp Sugar or Honey
    • Salt and Pepper to taste


  1. If using wooden skewers, soak them in water for at least 20 minutes before grilling.
  2. Preheat your grill to medium-high heat until it reaches roughly 500°F / 260°C.
  3. Thread the skewers by alternating the swordfish and vegetable ingredients to your liking, or as follows in this order: zucchini, swordfish, cherry tomato, pepper, onion, swordfish, onion, pepper, cherry tomato, swordfish, zucchini.
  4. Brush the kabobs with olive oil, and season them with salt, pepper, and Italian seasoning.
  5. Grill the kabobs on one side for 5 minutes. Flip, and continue grilling until the fish is cooked through and the vegetables are slightly charred, about 4-5 minutes more.
  6. While the kabobs are grilling, make the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and sugar until well combined. Season with salt and pepper to taste.
  7. Arrange the grilled swordfish kabobs on a platter. Drizzle the lemon vinaigrette over the kabobs just before serving.
  8. Optionally, you can serve additional vinaigrette on the side and/or serve the kabobs and vinaigrette over a bed of arugula.


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