Tikka Swordfish Kabobs

Tikka Swordfish Kabobs

These tikka swordfish kabobs are a great way to enjoy these mighty fish. This recipe works on the grill, or under the broiler.


After being gifted a beautiful piece of swordfish loin by a friend returning from a fishing trip in Mexico, I knew I wanted to do something fun with it. Should I roast it whole? Grill it as steaks? Confit it in fat? The fish hung out in my freezer for a while as I tried to decide.

Sometime later, I was having a party and cooking a vaguely South Asian-themed appetizer spread for it. Hmmm, maybe I could serve up the swordfish so everyone could try it? Most people up here in Ontario, Canada never get the chance to try fish like swordfish, so it could be fun.

I decided the best way to serve the fish up to a crowd was by making skewers or kebabs, which I’d cook under the broiler instead of the grill since there was already a foot of snow on the ground outside.

Success! The swordfish – cut into chunks, marinated in spiced yogurt, threaded onto skewers, and broiled – turned out great and was a big hit at the party. The small amount of leftovers got shredded and tossed into a salad with cubed mango and a lime vinaigrette the next day, thereby making two incredible meals!

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield9-12 skewers
  • Serving Size1 skewer


  • 1.5 lbs swordfish loin cut into large chunks
  • 2 cups plain yogurt
  • 1 teaspoon minced cilantro stems
  • 1 teaspoon minced green chili
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 /2 teaspoon Kashmiri chili powder or cayenne
  • 1 /2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • Juice of 1 lime
  • 2 tablespoons vegetable oil
  • Large grape tomatoes
  • Chopped cilantro leaves for garnish
  • Bamboo or metal skewers



Soak skewers in water if using bamboo or wood.


Cut the swordfish into large chunks.


Mix the cilantro stems, green chili, ginger, garlic, garam masala, cumin, coriander, chili powder, pepper, salt, lime juice, and vegetable oil into the yogurt in a medium bowl.


Add the swordfish chunks and toss well. Marinate for 3-8 hours.


Thread 1-3 chunks onto each skewer (depending on how many people you are serving) and top with a tomato.


Grill over high heat or broil for 5 minutes, flip, and cook for another 5 minutes. Cooking time will vary, but you are looking for medium doneness.


Garnish with chopped cilantro leaves and more Kashmiri chili powder (optional). Enjoy!

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