Spicy Swordfish Kebabs with Pitta

Serves 2


  • 900g / 2lb of swordfish steaks
  • 45ml / 3 tbsp of olive oil
  • Juice of ½ a lemon
  • 1 garlic clove - crushed
  • 5ml / 1tsp of cayenne pepper
  • 3 tomatoes - quartered
  • 2 onions - cut into wedges
  • Salt
  • Freshly ground black pepper
  • Salad and pitta bread - to serve

Cooking Method

Cut the fish into large cubes and place in a dish

Blend together the oil, lemon juice, garlic, paprika and seasoning in a small mixing bowl and pour over the fish

Cover loosely with cling film and leave to marinate in a cool place for up to 2 hours

Thread the fish cubes on to skewers alternating with pieces of tomato and onion

Grill the kebabs over hot charcoal for approx. 5 - 10 minutes, basting frequently with the remaining marinade and turning occasionally

Serve with salad and pitta bread