Turkish Swordfish Kebabs Recipe
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- Type
- Fish
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 3 Hours 40 Minutes
- Yield
- 4 Servings
Tools You Will Need:
metal skewers (if using wooden ones, soak in water for one hour)
small bowl
tsp. measure
tbsp. measure
large plastic ziploc bag
small bowl
tsp. measure
tbsp. measure
large plastic ziploc bag
Ingredients:
FOR MARINADE:
2-½ lbs. swordfish
2 tbsp. paprika
2 tbsp. freshly squeezed lemon juice
1-½ tbsp. olive oil
12 bay leaves
½ tsp. salt
2 tsp. onion powder
FOR SAUCE:
2-½ tsp. olive oil
juice from freshly squeezed lemon
1-½ tsp. fresh parsley, chopped finely
2-½ lbs. swordfish
2 tbsp. paprika
2 tbsp. freshly squeezed lemon juice
1-½ tbsp. olive oil
12 bay leaves
½ tsp. salt
2 tsp. onion powder
FOR SAUCE:
2-½ tsp. olive oil
juice from freshly squeezed lemon
1-½ tsp. fresh parsley, chopped finely
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1. Clean and skin the fish and cut into large cubes.
2. Place fish, lemon juice, olive oil, salt, paprika and onion powder in plastic bag and marinate in refrigerator for at least 3 hours.
3. Prepare the sauce just before taking marinated fish out of the refrigerator.
4. Skewer fish intermittently with bay leaves.
5. Fire up the grill.
6. Broil the kebabs on both sides for 10-15 minutes, or until the fish is easily flaked with a fork.
7. Serve with sauce.
2. Place fish, lemon juice, olive oil, salt, paprika and onion powder in plastic bag and marinate in refrigerator for at least 3 hours.
3. Prepare the sauce just before taking marinated fish out of the refrigerator.
4. Skewer fish intermittently with bay leaves.
5. Fire up the grill.
6. Broil the kebabs on both sides for 10-15 minutes, or until the fish is easily flaked with a fork.
7. Serve with sauce.
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