Greek Grilled Swordfish Skewers (Xifias Souvlaki)

Swordfish is genuinely one of the few fish firm and dense enough to hold together properly on a skewer over direct heat, which is exactly why xifias souvlaki has become such a common summer seafood alternative to the meat versions that dominate most Greek grill menus.

The marinade stays deliberately light and short, lemon, olive oil and oregano for perhaps thirty minutes, since swordfish is delicate in flavour despite its firm texture, and a long, heavy marinade can easily overwhelm it rather than simply seasoning it.

Cooked hot and fast, just a few minutes per side, swordfish stays moist and firm rather than turning dry, which is the main real risk with this fish, since it has very little fat to fall back on if overcooked.

Key preparation steps

1. Cut swordfish into even cubes.
2. Marinate briefly in lemon, oil and oregano.
3. Thread onto skewers with pepper and onion.
4. Grill hot and fast until just cooked through.

Cutting and marinating

Cut the swordfish into even, generous cubes, around three centimetres, so they cook at the same rate and stay moist. Marinate briefly, no more than thirty minutes, in lemon juice, olive oil, oregano and garlic, since swordfish's delicate flavour does not need or particularly benefit from a long soak.

Threading the skewers

Thread the marinated cubes onto skewers alternating with chunks of pepper and onion, which char nicely alongside the fish and add real flavour and colour without overwhelming it.

Grilling

Grill over high heat for just two to three minutes per side, until lightly charred outside and just cooked through, opaque all the way to the centre but still moist. This is quick cooking, and swordfish dries out fast if left on the heat much longer than that.

What matters in this dish