Grilled greek fish and vegetable kebabs

SmartPoints® value per serving
Total Time
1 hr 10 min
15 min
15 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. If you are using disposable wooden skewers, soak them in water for 30 minutes before threading the fish and vegetables to keep them from burning on the grill. Serve with sliced lemon for added flavor.


Fresh thyme

2 Tbsp, minced

Olive oil

1 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp

Lemon zest

1 Tbsp, grated from 2 lemons

Fresh lemon juice

4 Tbsp, juice of 2 lemons

Uncooked swordfish fillet(s)

1 pound(s), or halibut, cut into 1-inch cubes

Fresh cherry tomato(es)

12 medium

Uncooked zucchini

1 small, cut into 8 pieces

Uncooked red onion(s)

1 medium, cut into 8 wedges

Uncooked bell pepper(s)

1 item(s), medium, red or orange, cut into 1-inch pieces

Cooking spray

1 spray(s)


  1. Whisk together thyme, oil, garlic, salt, pepper, and lemon zest and juice in medium bowl. Transfer half of thyme mixture to small bowl and set aside.
  2. Add fish to thyme mixture remaining in bowl and toss to coat. Cover and refrigerate 30 minutes.
  3. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
  4. Remove fish from marinade; discard marinade. Thread fish, tomatoes, zucchini, onion, and bell pepper onto 4 (12-inch) metal skewers. Place skewers on grill rack and grill, turning occasionally, 10 minutes. Move kebabs to cooler part of grill and continue grilling until fish is just opaque in center and vegetables are crisp-tender, about 5 minutes. Transfer kebabs to platter and drizzle with remaining thyme mixture. Serve with lemon wedges.
  5. Per serving: 1 skewer