Greek cuisine · Fish & Seafood

Xifias Souvlaki

Cubed swordfish skewered with peppers and onions, marinated in lemon-oil and grilled hot.

Ingredients · for 4 servings

• 800 g swordfish fillet
• 2 red bell peppers
• 2 onions
• 2 lemons
• 6 tbsp olive oil
• 1 tsp oregano
• 4 bay leaves
• Salt, pepper

Instructions

1. Cut the swordfish into 3 cm cubes and marinate cold for 30 min. with 4 tbsp olive oil, the juice of one lemon, oregano, salt, and pepper.
2. Core the peppers and cut them into equal squares; quarter the onions and separate the quarters into individual layers.
3. Thread the fish, peppers, onion, and bay leaves alternately onto four skewers – not too tightly, so the heat reaches evenly.
4. Preheat the grill or grill pan until heat clearly rises off the surface, and lightly oil the grate.
5. Grill the skewers for 8–10 min., turning every 2 min., until the fish shows grill marks on the outside and is just opaque inside.
6. Drizzle with the remaining olive oil, serve with wedges of the second lemon, and eat right away while the fish is still juicy.