Swordfish Souvlaki with Capers and Dill
Souvláki ksiféas may capári kai aníthos
These delicious Swordfish Souvlaki with capers and dill are the perfect canape or bite to eat. Simple to make but pack a flavour punch.
Preparation time 10-15 minutes
Cooking time 3 minutes
700g swordfish steaks, skin removed, cut into 3cm cubes
16 small fresh bay leaves
1/3 cup capers, chopped
Half bunch dill leaves, chopped
Grated rind and juice one large lemon
1/3 cup (80ml) extra virgin olive oil
1 teaspoon sea salt flakes
Freshly ground pepper
Green salad, to serve
Pita bread, to serve (optional)
- Thread swordfish onto 8 skewers, beginning and ending each skewer with a bay leaf.
- Combine remaining ingredients. Take one third of the mixture and brush it over the swordfish. Reserve the remaining caper and dill mixture to serve with fish.
- Preheat a char-grill to medium-high, brush grill with a little oil, add skewers and cook for 2-3 minutes each side, or until just cooked through. Turn once only.
- Serve swordfish skewers with caper and dill mixture and if desired, green salad and pita bread.
If using wooden skewers, soak in water for 20 minutes or freeze overnight, this stops them burning.