Greek Recipes

Sea Food Main Dishes

Swordfish Kebabs / Xifias Souvlaki

For a change from meats try these Kebabs for a light summery barbeque.


2 lbs. Swordfish cut into 1-inch cubes olive oil
whole cherry tomatoes fresh lemon juice
green peppers cut into 1-inch chunks salt and pepper
whole mushrooms oregano
onions, quartered and separated  

In a large bowl, toss the fish cubes with salt, pepper, olive oil, lemon juice and a good sprinkling of oregano.

Thread the pieces of fish onto skewers alternating with vegetables. Though you can grill them immediately, you can also marinate the Kebabs overnight. Just use the same ingredients to make more marinade and pour over the Kebabs.

You can grill them in the oven or over a charcoal pit.

Susie's Note: Serve the Kebabs over a bed of Aegean Pilaf with fresh lemon wedges

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