Lemon Swordfish Kabobs with Dill Yogurt


Truth be told we don’t have a grill yet at our new (6 months is still new right?) place.  These kabobs still tasted delicious on a grill pan but I’m sure would be brought to their full potential on a true grill.  Mine set off the fire alarm but it was definitely worth it.


Some notes- make sure you don’t cut the swordfish too small or they won’t have staying power on the skewer.  The lemons are a bit of a pain don’t worry if one comes off just smoosh it back in there and you’ll still end up with lemony swordfish deliciousness.  The yogurt part is actually my fav, I want some sort of yogurt with pretty much everything I eat.  This yogurt gives a creaminess but still lightens up the fish with more lemon (lemon everything!) and dill.  I served this on a bed of broccoli tabbouleh (recipe coming soon) and it was perfect.


You’ll need (for two):

For Swordfish:

  • 1 pound swordfish steak
  • 1 lemon, thinly sliced
  • 0.5 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 0.25 cup olive oil
  • Salt
  • 0.5 teaspoon red pepper flake
  • 5 wooden skewers, soaked in water for at least one hour

For Dill Yogurt:

  • 1 cup full fat greek yogurt
  • 1 tablespoon chopped dill
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • Salt

To Make:

  1. To make the dill yogurt line a strainer with paper towels or a cheesecloth.  Stir a pinch of salt into yogurt and dump into lined strainer.  Let sit over a bowl in the fridge to drain for a few hours (you could skip this step in theory especially if your yogurt is pretty thick).  Remove and combine with dill, zest and juice.  Can be made way in advance just keep in the fridge in an air tight container.
  2. Remove any skin or dark spots from the swordfish.  Cut into cubes.  In a ziplock bag combine lemon juice, zest, olive oil, salt and pepper flake.  Place cubes in ziplock bag and shmoosh around to marinate.  Let sit in the fridge for 30 minutes.
  3. On one of the skewers add four cubes of the swordfish and three slices of lemon folded in a half alternating between swordfish and lemon.  Repeat with remaining skewers.
  4. Heat grill to medium high heat.  Brush with olive oil or spray with cooking spray.  Grill skewers for 8 minutes, about 2 minutes per side.  Serve with dill yogurt.


8 thoughts on “Lemon Swordfish Kabobs with Dill Yogurt

  1. Pingback: Lemons Swordfish Kabobs with Dill Yogurt  | Just an Opinion

  2. Pingback: Broccoli Quinoa Tabbouleh | Roxana's Kitchen

  3. Pingback: Yogurt Mac and Cheese with Mushrooms and Spinach | Roxana's Kitchen

  4. Pingback: Roast Salmon with Pomegranate Glaze | Roxana's Kitchen

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