{"id":32430,"date":"2022-08-26T14:11:39","date_gmt":"2022-08-26T21:11:39","guid":{"rendered":"https:\/\/catalinaop.com\/?post_type=recipe&amp;p=32430"},"modified":"2022-08-26T14:11:39","modified_gmt":"2022-08-26T21:11:39","slug":"grilled-greek-swordfish-kebabs-with-the-ultimate-tzatziki-and-greek-relish","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/grilled-greek-swordfish-kebabs-with-the-ultimate-tzatziki-and-greek-relish\/","title":{"rendered":"Grilled Greek Swordfish Kebabs                                                                with the Ultimate Tzatziki and Greek Relish"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">These Greek-seasoned swordfish kebabs are a delicious way to change up your chicken nights! Incredibly flavorful, packed with protein, and so easy to make using your favorite store-bought Greek seasoning. Serve with rich, creamy tzatziki, zippy Greek relish and rice pilaf for a meal that&#8217;s sure to satisfy! Recipe by Lindsay Evans Smith (LindsayEats) exclusively for Catalina Offshore Products. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FOR THE SWORDFISH KEBABS<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 1\/2 lbs swordfish, skin removed and cubed in 1 inch pieces<\/li><li>1\/4 cup extra virgin olive oil<\/li><li>Juice of 1 lemon<\/li><li>1 1\/2 Tbsp Greek or Mediterranean-style seasoning<\/li><li>1 tsp salt<\/li><li>1 box of your favorite rice pilaf<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Soak bamboo skewers in cold water 2 hours before grilling, to prevent fire.<\/li><li>Add cubed swordfish to a bowl. Top with olive oil, salt, lemon juice and Greek seasoning. Toss to combine and set in fridge to marinate for 1 1\/2 hours prior to grilling.<\/li><li>Cook rice pilaf according to directions on box.<\/li><li>Remove swordfish from fridge, and place cubes on skewers, doing your best to make sure that the sizes match up to ensure even cooking.<\/li><li>Preheat grill to medium heat. Grill skewers directly over heat. Cook all 4 sides for 3 minutes per side, covering grill in between turning. <\/li><li>Remove from grill and serve over pilaf. Top with tzatziki, and serve with Greek relish, if you desire.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FOR THE ULTIMATE TZATZIKI<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>16 oz labne (kefir) greek yogurt cheese<\/li><li>1 cucumber <\/li><li>Pinch of salt<\/li><li>Juice of 1 lemon<\/li><li>1 Tbsp white wine vinegar<\/li><li>1 bunch dill, stems removed and chopped<\/li><li>1 clove garlic, minced<\/li><li>1 tsp salt<\/li><li>1 tsp honey<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Cut off ends of cucumber. <\/li><li>Grate cucumber into a strainer set over a bowl. Sprinkle with a pinch of salt and let sit for 45 minutes to 1 hour.<\/li><li>Press cucumber into strainer to help push out any excess liquid, then discard the liquid and place the cucumber in the bowl.<\/li><li>Into the bowl add they yogurt, lemon juice, vinegar, dill, garlic, salt and honey. Stir to combine.<\/li><li>Let the mixture sit in fridge for an hour before serving, for flavors to develop.<\/li><\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FOR THE GREEK RELISH<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 Heirloom tomatoes, chopped<\/li><li>17 Castelvetrano olives, halved<\/li><li>2 Tbsp minced shallots<\/li><li>1 cucumber, peeled and chopped<\/li><li>Juice of 1\/2 a lemon<\/li><li>Handful of Italian parsley leaves, roughly chopped<\/li><li>2 Tbsp extra virgin olive oil<\/li><li>3\/4 tsp salt<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Directions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Add all ingredients to a bowl, and use a spoon to combine.<\/li><li>Refrigerate at least 1 hour before serving to allow flavors to develop.<\/li><\/ol>\n\n\n","protected":false},"excerpt":{"rendered":"<p>These Greek-seasoned swordfish kebabs are a delicious way to change up your chicken nights! <\/p>\n","protected":false},"author":15442,"featured_media":32436,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-32430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/32430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=32430"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/32430\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=32430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=32430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=32430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}