Ingredients:

  • 1.5 lbs swordfish, halibut, or salmon, cut into 1.5-inch cubes
  • 1 large red onion, cut into petals
  • 1 large bell pepper, cut into squares
  • 1 lemon, sliced into thin half-moons
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup Greek yogurt
  • 2 tbsp fresh dill, chopped
  • 1 tbsp grated cucumber, squeezed dry

Instructions:

  1. Pat the fish cubes completely dry with paper towels to ensure a proper sear.
  2. Whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper in a glass bowl.
  3. Add the fish cubes to the marinade, tossing gently to coat. Cover and refrigerate for 30 minutes.
  4. Thread the fish onto skewers, alternating with red onion petals, bell pepper squares, and folded lemon slices. Leave a 1/4-inch gap between ingredients for air circulation.
  5. Preheat the grill to medium-high heat. Grill the skewers for approximately 8 minutes, turning occasionally, until the fish reaches an internal temperature of 145°F and has a charred crust.
  6. Combine Greek yogurt, fresh dill, and grated cucumber in a small bowl to create the zesty yogurt sauce and serve alongside the skewers.