Swordfish and Vegetable Kebabs

Swordfish and Vegetable Kebabs

swordfish kebabs with zucchini red pepper and mushrooms
One of my favorite things about summer is that it’s grilling season. No need to turn on the oven or the stove just head out to your grill and cook everything there. Meat, fish, shellfish, vegetables, it all cooks to perfection on the grill. One of the downsides of city living is the lack of open space and grills. Though some apartments have grills for resident to use, my apartment building sadly does not offer this luxury (we do have a pool though).

So now that I’m home visiting my parents for the week I’m taking full advantage of outdoor cooking.

swordfish kebabs on the grill

Today for lunch we had grilled swordfish and vegetable kebabs with grilled shrimp. All you need is a simple marinade and the flavors come alive. With minimal oil this is a perfectly healthy and low calorie meal. If you’ve never had swordfish I urge you to try this immediately. A firm and oily fish, swordfish holds up perfectly on the grill without falling apart as other fish do. I snagged a piece on sale at Whole Foods today ($14 a pound, marked down from $21). Not a bad discount at all, for an incredibly rich fish. For the vegetables we went with red peppers, zucchini and baby bella mushrooms. Red pepper is ok grilled, not my favorite, but the zucchini and mushrooms were made to be grilled.

swordfish kebabs on the grill

Swordfish and Vegetable Kebabs
Prep time
Cook time
Total time
Low carb low calorie meal - grilled swordfish kebabs
Serves: 4
  • 1.3 pounds swordfish, cut into large pieces
  • 3 small zucchini, sliced 1/2 inch thick
  • 2 red peppers, cut into large pieces
  • 10 ounces baby bella mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce (gluten free tamari)
  • 3/4 of a lemon, juiced
  • 1 tablespoons rosemary garlic seasoning mix
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 lemon, juiced
  • 1 tablespoon soy sauce (gluten free tamari)
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary garlic seasoning mix
  • 1/2 teaspoon dried oregano
  • dash red pepper flakes
  1. Combine marinade ingredients in a bowl.
  2. Add swordfish, mushrooms, red pepper and zucchini to the marinade. Mix until thoroughly combined. Let sit 15-30 minutes.
  3. Add fish and vegetables to bamboo skewers. Grill for a few minutes on each side.
  4. Combine sauce ingredients in a small bowl. Serve kebabs with dipping sauce.

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  1. says

    Already left a comment, but wanted to thank you for sharing on Foodie Friend’s Friday! Please come back next week and share another great recipe!

    • Vicky says

      Thanks! Have you tried swordfish before? As strange as this sounds I feel like it is a pretty “meaty” fish – very firm and doesn’t have a super fishy taste to it at all.

  2. says

    Those look incredible, Vicky! I am weak for swordfish and kabobs of any kind, so this one is a “must make”! Will be sure to use gluten-free soy sauce to keep this gluten free, or maybe coconut aminos or balsamic vinegar to make it soy free as well.


    • Vicky says

      Thanks! Yes definitely make sure to use the gluten free tamari. I’ve never tried the coconut aminos but if you experiment with it do let me know how it turns out!

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