How to Make Grilled Swordfish Kabobs | In the Kitchen with Kroger | Kroger

swordfish

🥗Healthier: tofu

💰Cheaper: chicken breast

Tofu provides a plant-based option, while chicken is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often cheaper.

Soak bamboo skewers in water to prevent burning on the grill.

Cut each swordfish steak into six pieces and place them in a large bag.

Seed and cut all fruits and vegetables, then place them in a separate bag.

In a mixing bowl, combine salt, pepper, and seasoning rub.

Stir in vinegar and honey, then slowly add olive oil while whisking to create a marinade.

Pour half of the marinade over the fruits and vegetables and the remaining half over the swordfish, tossing each bag to coat.

Refrigerate both bags for at least 1 hour.

When ready to grill, brush the grill surface and rub the grate with an oil towel, then preheat to medium-high.

Assemble the skewers in this order: six pieces of swordfish, onion, pineapple, peach, papaya, and bell pepper.

Grill the kebabs until the swordfish reaches an internal temperature of 145°F and is a nice golden color with a slight char.

Plate the skewers and serve them on a spinach and quinoa salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens