Souvlaki-Style Swordfish with Tzatziki


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Chunks of swordfish are marinated in vinegar, wild oregano and garlic and then grilled for a Greek feast. You can wrap it up in soft flatbread with cucumber yoghurt or eat it on its own with rice. It makes a lighter change from lamb yiros (kebab), but if you still fancy red meat you can use the same marinade and sauce.

Preparation: 10 Minutes, Plus 30 Minutes Marinating
Cooking: 10 Minutes


  • 750 g (1 lb 10 oz) skinless swordfish, cut into 4 cm (1½ inch) cubes
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra, to drizzle
  • juice and finely grated zest of 1 lemon
  • 3 teaspoons dried wild oregano
  • 1 garlic clove, crushed
  • tablespoons cabernet sauvignon red wine vinegar
  • Warm pitta bread, chopped cos (romaine) lettuce and halved cherry tomatoes, to serve


  • 2 Lebanese (short) cucumbers, grated
  • 1 garlic clove, crushed
  • 250 g (9 oz) Greek-style yoghurt
  • 1 tablespoon finely chopped dill


If using wooden skewers, soak them in water for 30 minutes to prevent them from burning during cooking. Put the fish in a non-metallic dish with the olive oil, lemon juice and zest, oregano, garlic and vinegar. Season to taste and combine well. Cover and refrigerate for 30 minutes.

Meanwhile, to make the tzatziki, put the grated cucumber in a clean tea towel (dish towel) and squeeze out all the excess liquid. Put it in a bowl with the remaining ingredients, season to taste and combine well. Refrigerate until serving.

Heat a barbecue or chargrill pan to medium-high heat. Remove the fish from the marinade, drain and pat dry using paper towel. Thread onto the skewers, then drizzle with the extra oil. Grill for 2-3 minutes each side or until dark grill marks appear. Serve the fish wrapped in warm pitta bread, topped with chopped lettuce, tomatoes and a spoonful of the tzatziki.