Souvlaki-Style Swordfish with Tzatziki

Name: Souvlaki-Style Swordfish with Tzatziki
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
Cuisine: Greek
Ingredients: Warm pitta bread, chopped cos (romaine) lettuce and halved cherry tomatoes, to serve; 3 teaspoons dried wild oregano; juice and finely grated zest of 1 lemon; 250 g (9 oz) Greek-style yoghurt; 1½ tablespoons cabernet sauvignon red wine vinegar; 60 ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra, to drizzle; 2 Lebanese (short) cucumbers, grated; 1 tablespoon finely chopped dill; 750 g (1 lb 10 oz) skinless swordfish, cut into 4 cm (1½ inch) cubes; 1 garlic clove, crushed

Preparation info

Serves:
4

Difficulty
Medium
Ready in
20 min

Appears in

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.

Ingredients

750 g (1 lb 10 oz) skinless swordfish, cut into 4 cm (1½ inch) cubes
60<

Europe
Greece
Fish course
Pescatarian
Mediterranean

Method

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