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Recipe From from Weber's Time to Grill™ by Jamie Purviance

Swordfish and Tomato Kabobs

  • People

    Serves 4

  • Grilling Time

    8 to 10 min.

  • Prep Time

    15 min.

  • Marinating Time

    15 to 30 min.

Serves 4
Grilling Time
8 to 10 min.
Prep Time
15 min.
Marinating Time
15 to 30 min.

the Ingredients

20170303180552 Swordfish Tomato Kabobs


  • 6 grams finely chopped fresh Italian parsley leaves
  • Finely grated zest and juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 small shallot, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 swordfish steaks, each about 225 grams and 2.5 centimeters thick, cut into 2.5-centimeter pieces
  • 275 grams (about 24) grape tomatoes

Special Equipment

  • 8 metal or bamboo skewers


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02In a medium bowl combine the marinade ingredients. Put the swordfish steaks in the bowl, cover, and marinate at room temperature for 15 to 30 minutes while the grill preheats.
  • 03 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 04 Thread the swordfish and tomatoes alternately on the skewers. Discard any remaining marinade.
  • 05Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed, until the swordfish is opaque in the center but still juicy, 8 to 10 minutes, turning several times. Remove from the grill and serve right away.

Let's Gear Up

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