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Grilled swordfish kabobs

This low-carb entree will be a hit at your next backyard barbecue.

swordfish kabobs

Grilled, marinated swordfish kabobs

Serves 6



  • 1 cup plain yogurt
  • 2 garlic cloves, minced
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • Pinch of cayenne, or to taste
  • Pinch of salt, or to taste
  • 1 tablespoon minced fresh gingerroot
  • Juice of 2 limes (about 3 tablespoons)


Whisk all ingredients together in a large bowl.


  • 2 pounds swordfish, rinsed, patted dry, cut into 1-1/2-inch chunks
  • 1 large red bell pepper, seeded, cut into 1-1/2-inch squares
  • 1 pound small brown or white button mushrooms
  • Wooden or metal skewers (If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.)


  1. Place swordfish in marinade, cover bowl and refrigerate for at least 30 minutes, turning occasionally.
  2. Preheat grill to medium high.
  3. Remove swordfish from marinade and thread onto skewers, alternating with squares of bell pepper and mushrooms. Lightly oil the grill and place skewers on the grate.
  4. Grill until fish is cooked through, about three to five minutes per side. Remove from grill and serve.

Per serving: 6g carbs; 1g fiber; 25g protein; 179 calories

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