New This Month

Yogurt-Marinated Swordfish Kebabs

Tangy parsley-speckled yogurt marinade both flavors and tenderizes succulent grilled swordfish.

  • Servings: 4


  • One pound 1-inch-thick swordfish steaks, rinsed and patted dry, cut into 24 cubes
  • Kosher salt and freshly ground black pepper
  • One 8-ounce container plain nonfat yogurt, 4 tablespoons reserved
  • 2 tablespoons roughly chopped parsley
  • 8 metal skewers
  • 8 red cherry tomatoes
  • 4 yellow cherry tomatoes
  • 4 scallions, halved, then sliced


  1. Season the fish with salt and pepper. Combine the yogurt and 1 tablespoon parsley in a shallow baking dish and add the fish, turning to coat. Marinate the fish for 15 minutes at room temperature or for 1 hour in the refrigerator.

  2. Meanwhile, combine the reserved yogurt and remaining parsley in a small bowl and mix well.

  3. Thread the skewers, alternating the fish, tomatoes, and scallions.

  4. Prepare a stove-top griddle or outdoor grill. Grill the kebabs 3 to 4 minutes per side, or until opaque. Serve with a dollop of the yogurt sauce.

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