We love this recipe for the spicy and bright Mediterranean flavor, featuring a quick 20 minute marinade. Make it indoors on your stovetop or outside at the grill. The best thing about this recipe is that it’s extremely versatile, all the way down to the toppings on the platter and the sides you serve it with.
- 3 lb swordfish steaks, cut into uniform 2-inch cubes, about 6 steaks
- 18 stainless steel or bamboo skewers (soaked in water at least 20 minutes prior to assembly)
- 1/2 cup grapeseed or avocado oil
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp Villa Jerada Shawarma seasoning
- 1 large lemon, zested & juiced
- 5 cloves garlic, finely chopped
- 2 yellow onion, sliced in thick wedges
- 1 bunch asparagus, in 2″ spear sections
- 2 small eggplant, cut in 1″ sections
Topping for platter:
- 1/3 cup citrus champagne vinegar
- 2 large (about 200 grams) shallots, sliced thin
- 1 container of Zupan’s capers
- 1 bunch cilantro, leaves rinsed and torn
- 1/4 cup Cha Cha Cha Salsa Roja
- 1/4 cup Karam’s garlic sauce
- Harissa olive oil (optional, for finishing)
- 1 container of Zupan’s fresh feta cheese, crumbled
- Zupan’s Naan, grilled
- 1 jar Toby’s Feta cheese dressing
1. In a small bowl, add your spices, lemon, garlic and olive oil. Whisk to combine.
2. Prepare the swordfish for grilled kabobs by adding your cubed fish to a large bowl. Next, take half of your small bowl mixture and drizzle over fish. Using a spatula, gently turn to coat. Set aside covered, and allow to marinate in the fridge for 20-30 minutes.
3. In a large bowl, add your vegetables; onion, asparagus and eggplant. Toss with half of the leftover oil mixture. Set aside.
4. In another small bowl, add your shallots. Toss with citrus champagne vinegar. Set aside for later.
5. Start assembling your kabobs by layer the fish and veggies in a sequence on the skewers. Lay on tray to prepare for the next step.
6. If using a grill, preheat to 400°F. If stovetop, heat a cast iron skillet or grill pan to medium, almost medium high heat.
7. Place kabobs on surface, and cook 2-4 minutes per side, flipping halfway through. The internal temperature of the cubed swordfish (without hitting the skewer) should register an internal temperature of 130°F.
8. In a small bowl, mix together Cha Cha Cha Salsa Roja and Karam’s Garlic Sauce.
9. Assemble the finished kabobs on a wide platter, saving room for a small bowl of feta dressing to be nestled in. Top with your citrus onions, capers and cilantro. Drizzle lightly with some Cha Cha Cha Salsa Roja and Karam’s Garlic Sauce.
10. Serve with a side of Naan. Enjoy!