Mediterranean Grilled Swordfish Skewers (Juicy Lemon Herb Seafood Kabobs Ready in 30 Minutes)
These Mediterranean Grilled Swordfish Skewers feature tender chunks of swordfish marinated in fresh lemon juice, garlic, olive oil, and herbs, then grilled to juicy perfection alongside colorful vegetables. Ready in about 30 minutes, this high-protein seafood dinner is perfect for summer cookouts, healthy weeknight meals, meal prep, and Mediterranean-inspired entertaining.
Ingredients
For the Mediterranean Grilled Swordfish Skewers
- 1½ pounds swordfish steaks cut into 1½-inch cubes
- 1 large red bell pepper cut into chunks
- 1 large yellow bell pepper cut into chunks
- 1 medium red onion cut into large pieces
For the Lemon Herb Marinade
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Fresh parsley
- Lemon wedges
- Crumbled feta cheese
- Tzatziki sauce
- Fresh dill
Instructions
- Prepare the Swordfish: Start by patting the swordfish dry with paper towels. Removing excess moisture helps the marinade adhere better and encourages beautiful browning on the grill. Using a sharp knife, cut the fish into approximately 1½-inch cubes, keeping the pieces as uniform as possible so they cook evenly. Place the cubed swordfish in a large mixing bowl while you prepare the marinade.
- Make the Lemon Herb Marinade: In a separate bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, salt, black pepper, and freshly chopped parsley until well combined. The fresh citrus and herbs create a bright, aromatic marinade that perfectly complements the rich flavor of the fish. Pour the marinade over the swordfish and gently toss until every piece is evenly coated. Let the fish marinate for 15 to 20 minutes while the flavors infuse. Try not to marinate it for longer than 30 minutes, as the acidity from the lemon juice can begin to alter the texture of the fish and make it too soft.
- Prepare the Vegetables: While the fish marinates, prepare the vegetables. Cut the bell peppers and red onion into chunks that are roughly the same size as the swordfish cubes. Similar-sized pieces ensure everything cooks at the same rate and creates a more attractive presentation once assembled onto the skewers.
- Assemble the Skewers: Thread the swordfish, bell peppers, and red onion onto skewers, alternating the ingredients to create colorful, evenly balanced kabobs. Leave a small amount of space between each piece rather than packing everything tightly together. This allows heat to circulate more effectively around the ingredients, helping them cook evenly and develop better caramelization.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F to 450°F. Before adding the skewers, clean the grill grates thoroughly and lightly oil them to reduce sticking. A properly preheated grill is one of the secrets to achieving beautiful grill marks and locking in moisture while the fish cooks.
- Grill the Mediterranean Grilled Swordfish Skewers: Place the assembled skewers directly onto the hot grill and cook for approximately 10 to 12 minutes total. Turn them every few minutes to ensure even cooking on all sides. As the fish cooks, it should become opaque and lightly charred on the outside while remaining moist and tender in the center. The vegetables will soften slightly and develop a delicious smoky sweetness from the grill.
- Check for Doneness: Swordfish is at its best when it's just cooked through. For the most accurate results, use an instant-read thermometer and check the thickest piece of fish. I typically remove the skewers once the internal temperature reaches about 130°F to 135°F. The fish will continue to cook slightly while resting, helping preserve its juicy texture. Overcooking is the quickest way to dry out swordfish, so it's always better to be cautious and pull it off the grill a little early rather than too late.
- Rest and Serve: Transfer the skewers to a serving platter and allow them to rest for about 5 minutes before serving. This short resting period allows the juices to redistribute throughout the fish, resulting in a more tender and flavorful bite. Just before serving, garnish with freshly chopped parsley and lemon wedges for extra brightness. If desired, add a sprinkle of crumbled feta cheese or serve with a side of creamy tzatziki sauce. The result is a platter of juicy grilled seafood packed with fresh Mediterranean flavors, colorful vegetables, and irresistible smoky notes that make every bite taste like summer.