Wild Recipes

Tikka Swordfish Kebabs

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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!

Makes: 9-12 skewers
Time to make: 10 minutes, plus 3-12 hour marinating time
Also works with: sailfish, shark, any very firm fish

Looking for more kebab recipes? Try out this Elk and Eggplant Kebab recipe!

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Tikka Swordfish Kebabs

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Recipe by Adam Berkelmans Course: Wild Recipes


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  • 1.5 lbs swordfish loin cut into large chunks

  • 2 cups plain yogurt

  • 1 tsp minced cilantro stems

  • 1 tsp minced green chili

  • 2 tsp minced ginger

  • 2 tsp minced garlic

  • 2 tsp garam masala

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 /2 tsp Kashmiri chili powder or cayenne

  • 1 /2 tsp black pepper

  • 1 tsp kosher salt

  • Juice of 1 lime

  • 2 tbsp 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 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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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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