This recipe is a personal favorite; it's simple, healthy and absolutely delicious! This is a great recipe for entertaining and a sure fire crowd pleaser. Swordfish Tikka Kebabs can be used as either an appetizer or a side dish.
I love swordfish, but any firm white fish will do for this recipe. Other good choices are tilapia, sea bass, halibut, snapper... Best of all, you can use any leftover (if you have any) swordfish tikka to make Swordfish Tikka Jalfrezi or better yet, just make a few extra skewers.
SWORDFISH TIKKA KEBABS
1 lb of fresh swordfish (boneless and skinless), cut into 2" cubes
2 garlic cloves, finely minced
1" piece of ginger, finely minced
1.5 cups of good quality yogurt
2 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp turmeric
1 tsp garam masala
1/2 tsp red chili powder, to taste
salt & pepper, to taste
juice of half a lime/lemon
2 tbsp oil (vegetable or canola)
selection of your favorite vegetables (cherry tomatoes, peppers, onions...)
metal or wooden skewers
fresh lime or lemon wedges for garnish
If you are using wooden skewers, soak them for at least 30 minutes in water to prevent burning. Preheat the oven to 400 deg F or the grill (medium high heat).
In a large mixing bowl, combine the yogurt along with the oil and lime/lemon juice. Add the garlic, ginger and the spices (ground cumin, ground coriander, turmeric, garam masala, red chili powder, salt & pepper). Mix well to combine all the ingredients and add the cubes of fish. Marinate the fish in the refrigerator for up to 1 hour.
Prepare your vegetables and cut them into 1" pieces Season the vegetables liberally with salt, pepper and a little ground cumin powder, garam masala and red chili powder (if desired). Shake off any excess marinade and carefully thread the fish cubes and vegetable on to the skewers. Baste with a little oil
Baste the skewers with a little oil and bake on a foil lined baking tray for
6-8 minutes or until done. If you are grilling, grill the skewers for 8-10 minutes or until done. Garnish with lime or lemon wedges and serve with your favorite chutneys or sauces along with fresh naans and Basmati rice.
Try this recipe using shrimps, scallops, chicken, lamb or even paneer. This easy and versatile marinade works well with almost anything, so be creative & let your culinary juices flow!