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Swordfish Shrimp Kabobs Recipe

Swordfish Shrimp Kabobs Recipe

Weda Mosellie writes from Phillipsburg, New Jersey, "I love beef and lamb kabobs, but my doctor says I need to eat more fish. Since I also love grilling, these kabobs are a healthy alternative. They're great year-round."
TOTAL TIME: Prep: 20 min. + marinating Grill: 10 min. YIELD:2 servings


  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound swordfish steak, skin removed and cut into 1-inch chunks
  • 8 uncooked large shrimp, peeled and deveined
  • 8 cherry tomatoes
  • 1/2 medium red onion, cut into 4 wedges
  • 1/2 medium sweet yellow pepper, cut into 8 chunks


  • 1. In a small bowl, combine the oil, vinegar and seasonings. Place 3 tablespoons in a large resealable plastic bag; add swordfish and shrimp. Seal bag and turn to coat; refrigerate for up to 1 hour. Set remaining marinade aside for basting.
  • 2. On four metal or soaked wooden skewers, thread the swordfish, tomatoes, shrimp, onion and yellow pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • 3. Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes. Baste with some of reserved marinade. Grill 3-4 minutes longer or until fish just turns opaque and shrimp turn pink, turning and basting frequently. Yield: 2 servings.

Nutritional Facts

2 kabobs equals 426 calories, 32 g fat (5 g saturated fat), 84 mg cholesterol, 451 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.