Photo of Grilled Greek fish & vegetable kebabs by WW

Grilled Greek fish & vegetable kebabs

Points® value
Total Time
1 hr 5 min
20 min
15 min
Lemon, olive oil, and thyme add a zesty Mediterranean flair to this easy swordfish recipe. 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.


Cooking spray

4 spray(s)

Fresh thyme

2 Tbsp, minced

Olive oil

1 Tbsp


2 clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp

Lemon zest

1 Tbsp

Fresh lemon juice

4 Tbsp

Uncooked swordfish

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

Cherry tomatoes

12 medium

Uncooked zucchini

1 small, cut into 8 thick rounds

Red onion

1 medium, cut into 8 wedges

Bell pepper

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


  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. Serving size: 1 skewer