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Photo of Grilled fish and vegetable kebabs by WW

Grilled fish and vegetable kebabs

2 - 5
PersonalPoints™ per serving
Total Time
55 min
15 min
10 min
Lemon, olive oil, and thyme add a zesty Mediterranean flair to this easy swordfish recipe. Fresh-grilled veggie skewers make for a delicious one-dish meal that comes together in only 30 minutes with an even easier cleanup. Be sure not to marinate the fish for longer than 30 minutes so that the fish does not become mushy.


Fresh thyme

1½ tbs, finely chopped

Olive oil

3 tsp


2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Lemon juice

cup(s), (80ml)

Swordfish, raw

450 g, cut into 2.5 cm cubes

Cherry tomatoes

12 individual


1 small, cut into 8 pieces

Red onion

1 medium, cut into 8 wedges

Red capsicum

1 medium, cut into 2.5 cm pieces


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Combine thyme, olive oil, garlic, lemon rind and lemon juice in a shallow dish. Transfer half the thyme mixture to a small bowl and set aside. Add fish to thyme mixture in dish and turn to coat. Cover and place in fridge for 30 minutes.
  2. Thread fish, tomatoes, zucchini, onion and capsicum alternately onto 4 metal or wooden skewers (see tip).
  3. Heat a chargrill or barbecue over medium heat. Lightly spray skewers with oil. Cook for 10 minutes, turning, or until fish is cooked through and vegetables are tender. Serve kebabs drizzled with reserved thyme mixture and lemon wedges.


Soak wooden skewers in cold water for 10 minutes before using to stop them burning during cooking.