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Swordfish Shrimp Kabobs

 Swordfish Shrimp Kabobs
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."
2 ServingsPrep: 20 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Swordfish Shrimp Kabobs (continued)

Directions (continued)

  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.