Swordfish Souvlaki with Feta-Dill Tzatziki
20min
35min
2
Main
Greek
Pieces of meaty swordfish are grilled with dill and garlic, then served with a creamy yogurt sauce, enriched with feta and more fresh dill. Swordfish is traditional, but halibut, scallops, or shrimp would be equally delicious here.
Ingredients
4 (10-inch) metal or bamboo skewers
1 large garlic clove, minced, divided
2 tablespoons finely chopped fresh dill, divided
1 scallion, white and green, thinly sliced
1/2 cup plain Greek yogurt
1/2 cup crumbled feta cheese (2 ounces)
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
1 pound swordfish steaks, skinned and cut into 1-inch pieces
1 lemon, cut into small wedges
2 loaves pita bread
Directions
Prep the Grill and Skewers
Preheat a gas, charcoal, or electric grill over high heat for direct cooking. Soak the bamboo skewers, if using, in warm water for 20 minutes while the grill preheats.
Make the Feta-Dill Tzatziki
In a medium bowl, combine ¼ each of the garlic and dill, the scallion, and yogurt until smooth. Add the feta and stir, mashing slightly. Season with salt and pepper.
Prep the Fish
In a large bowl, combine the remaining garlic and dill with the olive oil. Add the swordfish and season with salt and pepper and toss to combine. Thread the marinated swordfish pieces onto the skewers and transfer to a baking sheet. Liberally brush all over with olive oil.
Grill and Serve
Add the skewers to the grill, and cook, turning occasionally, until charred and cooked through, 7 to 12 minutes, depending on your grill strength. Add the pita to the grill and cook just until warm.
Transfer the skewers and pita to a platter along with lemon wedges and serve right away passing the sauce on the side.
Pro tips
Pair it Up
Top Greek wine choices for lemony grilled swordfish include high-acid whites like assyrtiko (especially from Santorini) for its intense citrus and mineral notes, and savatiano for its bright, crips, citrusy profile.These wines cut through the fish's richness while mirroring the lemon component. Other great options are malagousia or a dry Greek rosé.
Spice It Up
Mildly seasoned, as is traditional in Greek cooking, swordfish can take a much more assertive marinade. Add crushed pepper flakes, sumac, za’atar spice, or any other spice blend to the marinade.
Photo by Grace Parisi
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
