Grilled Swordfish Kabobs with Garlic Yogurt Sauce


It felt so good uncovering the grill this afternoon; a turning point in the season. It's been particularly wet and chilly here these last few weeks. The rain we needed. The cold temps, not so much. But now everything is blooming and the sun is shining bright. Despite my love of all things cooked over an open flame, I can count on one hand the number of times I've used a grill. Which is why Eric seemed so surprised last night when I asked him if the propane tank was full. Immediately, he wanted to know what I was planning. I tried to appear hurt, as if it were offensive for him to think that I was incapable of using the grill. "I want to make something for the blog. Thinking kabobs." He gave me a skeptical look and informed me that the tank was actually empty and I'd have to go get that filled. So today became all about getting this grill working. Once I got the propane, I went shopping, and then prepped, cooked and photographed these skewers. And now I'm writing all about it. Ok, this post is getting a bit meta. 

I've always been a fan of swordfish, especially when a craving for chicken comes over me. It holds up beautifully on the grill and only takes a few minutes of cooking time. Let's take a moment for the veggies, shall we? I was tempted to go with cherry tomatoes, but sweet red pepper and charred red onion were what I was feeling, so that's where I went. And the sauce? So simple, so delicious. It may leave you with garlic breath for a little bit, but it's totally worth it.



Serves 4

For the kabobs
2 lbs swordfish, skinned and cut into 1 inch cubes
1/2 red pepper, seeds removed and cut into 1 inch pieces
1/2 zucchini, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
Zest of 1 lemon
Zest and juice of 1 lime
1 garlic clove, minced
1 tbsp garam masala
1/4 cup Olive oil
1 tsp salt

For the yogurt sauce
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp minced garlic
1/4 cup finely chopped cilantro
Salt, to taste

1. Put the swordfish, red pepper, zucchini, and red onion in a large, non-reactive mixing bowl. In a separate bowl, whisk together the lemon and lime zest, lime juice, minced garlic, garam masala, salt and olive oil.  Pour the marinade over the swordfish and vegetables and toss to combine. Cover bowl with plastic wrap and refrigerate for at least 3 hours and up to 8 hours.

2. In a bowl, add the ingredients for the sauce and whisk until combined. Season with salt. Refrigerate until ready to use.

3. Preheat the grill to 450 degrees. 

4. Thread the swordfish and vegetables onto metal skewers (for wooden skewers, be sure to soak them in water for 30 minutes before using them), rotating between the fish and the vegetables.

5. Place the skewers on the preheated grill and cook for 2-3 minutes on each side. 

6. Serve with lemon wedges and yogurt garlic sauce.