Grilled Spanish Swordfish Kabobs

6 people
Prep Time:
00h 30
Cook Time:
00h 08

Like ‘em extra juicy? A 30-minute olive oil marinade does the trick. Seasoned with paprika and cayenne, these kabobs get beautifully browned on the grill in minutes.

Credit: This inspiring receipe is brought to you by Just A Little Bit of Bacon 

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Ingredients and Method


  • 1 - 1/2 pounds swordfish, cut into 1 1/2" cubes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • pinch cayenne
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice


  1. If you are using wooden skewers, start soaking them now.
  2. Toss the swordfish with the rest of the ingredients. Let it marinate for about 30 minutes.
  3. Heat the grill on high or heat up a grill pan on medium high.
  4. Thread the swordfish onto skewers and grill on high for 6-8 minutes, turning to brown all sides. The swordfish is done when the pieces reach a temperature of 130F.
  5. Serve with romesco sauce or an aioli of your choice.