Grilled kebabs (souvlaki) are a favorite cooked over the coals, and these swordfish kebabs also work well under the broiler. Fresh swordfish is a delight if you can find it; otherwise, frozen swordfish steaks (usually sold 1-inch thick) are a good alternative.
This recipe puts bay leaves where you might not expect to find them - on the skewer next to the swordfish (xifias, say ksee-FEE-ahs), where they add a uniquely Greek taste. Cherry tomatoes and yellow peppers or lemon slices complete the colorful skewers.
Looking for a new taste sensation? Try Swordfish Souvlaki with Black Olive Tapenade.
Photo © N. Gaifyllia, licensed to About.com, Inc.
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