Greek-Style Swordfish Kabobs

Makes 6
Prep 25 m
Marinate 30 m
Grill 10 m



  1. 1 of 4 In a medium-size bowl, whisk oil, garlic, lemon juice, lemon zest, oregano, mint, salt and pepper. Pour into a large resealable plastic bag.
  2. 2 of 4 Add swordfish, tomatoes, zucchini and green pepper to bag, seal and shake, making sure all pieces are coated. Marinate in the refrigerator for 30 minutes, shaking bag once.
  3. 3 of 4 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.
  4. 4 of 4 Thread kabobs with fish, tomatoes, zucchini and pepper, reserving marinade. Grill kabobs, covered, for 5 minutes, basting with reserved marinade once or twice. Turn and grill for another 5 minutes, basting once. Remove from grill and serve warm or at room temperature.
Nutrition Information for Greek-Style Swordfish Kabobs
Servings Per Recipe: 6
Per Serving: 2 g sat. fat, 40 mg chol., 14 g Fat, total, 9 g carb., 23 g pro., 301 mg sodium, 2 g fiber, 247 kcal cal.