For an easy tapas or a flavorful main, these Spanish swordfish kebabs are a go-to. A quick marinade of olive oil, lemon, paprika and smoked paprika, then a few minutes on a hot grill to develop a perfect sear. Pair with a simple sauce, pour a glass of wine, and dinner is ready.
Hello!
Grilling doesn’t have to be limited to the warm months—I grill year-round when weather allows. The smoky char and minimal cleanup are hard to beat. That said, you don’t need an outdoor grill to enjoy these kebabs. A hot grill pan, broiler, or heavy cast iron skillet will do the job just as well. The goal is a quick, high-heat sear that keeps the center moist. Overcooked swordfish becomes dry, so watch the time.
If you’d like a sauce with these kebabs, a romesco or a bright aioli complements them beautifully. See the serving suggestions below for ideas.
What you need
- Swordfish steaks – Choose steaks at least 1 inch thick so you can cut uniform 1 1/2 inch cubes.
- Marinade – Olive oil, lemon juice, paprika, smoked paprika, a pinch of cayenne, and kosher salt.
- Sauce – Romesco is my top pick, but a paprika aioli or garlic aioli also work well.
How to make Spanish swordfish kebabs
These kebabs are simple and fast. Cut the swordfish into cubes, toss with the paprika marinade, let rest briefly, then sear on high heat until just cooked through. Total time is under 40 minutes including a short marinade.
- Cut swordfish into 1 1/2 inch cubes, keeping pieces uniform for even cooking.
- Toss the cubes with olive oil, lemon juice, paprika, smoked paprika, cayenne, and kosher salt. Let marinate for about 30 minutes.
- If using wooden skewers, soak them for at least 30 minutes so they don’t burn.
- Thread the fish onto skewers and grill, broil, or sear in a hot grill pan or cast iron skillet. Turn to brown all sides—about 6–8 minutes total. Aim for an internal temperature around 130°F (54°C) for moist, slightly rare center; adjust to taste.
- Serve immediately with romesco or an aioli.
Tip: Metal skewers, preferably flat blades, make turning easier and eliminate the need to soak. If using wood, soak thoroughly.
What to serve alongside
These kebabs work perfectly as part of a tapas spread or as a standalone main. Here are complementary ideas to build a cohesive Mediterranean menu.
Sauces: Romesco is my top recommendation. Alternatively, a smoky paprika aioli or a classic garlic aioli pairs nicely with the grilled fish.
Soups: Serve small cups of a cold gazpacho for a refreshing contrast or a warm roasted pumpkin soup for a heartier option.
Fried tapas: Crispy pan-fried cauliflower or small crab cakes are great to prepare ahead and re-crisp in the oven.
Cold tapas: Marinated manchego or spiced almonds can be made in advance and add variety to the table.
Drinks: Choose pitcher cocktails or sparkling wine for easy serving at a gathering.
If you try this grilled swordfish kebabs recipe, please share how it went—notes about timing, seasoning, or serving ideas are always helpful. Happy grilling!
– Happy Grilling, Annemarie
Grilled Spanish Swordfish Kebabs
Ingredients
- 1 1/2 lb swordfish, cut into 1 1/2″ cubes
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- Pinch cayenne
- 1/2 tsp kosher salt
- 3 tbsp olive oil
- 1 tsp lemon juice
Instructions
- If using wooden skewers, soak them for at least 30 minutes.
- Toss swordfish cubes with olive oil, lemon juice, paprika, smoked paprika, cayenne, and salt. Marinate about 30 minutes.
- Heat grill, broiler, or grill pan on high (or medium-high for a grill pan).
- Thread pieces onto skewers and grill 6–8 minutes total, turning to brown all sides. Fish is done when it reaches about 130°F for a moist center; cook longer if you prefer.
- Serve with romesco sauce or an aioli of your choice.
Notes
- Wooden skewers: Soak at least 30 minutes to prevent burning.
- Swordfish: Cut uniform pieces for even cooking.
- Aioli options: Paprika or garlic aioli pair well if you prefer them to romesco.
- Servings: This yields about 4 main-course portions or 6–8 tapas servings.
