Mains

Swordfish kebabs with watermelon salad

A Gourmet Traveller Greek-style recipe for swordfish kebabs served with a watermelon salad.
Swordfish kebabs with watermelon salad (pictured with school prawn saganaki, taramasalata toast and crab salad with cherry tomatoes and capers)

Crab salad with cherry tomatoes and capers (pictured with school prawn saganaki, taramasalata toast and swordfish kebabs with watermelon salad)

Ben Dearnley
4

Serves 4 as part of a Greek seafood mezedes plate.

Ingredients

Kebabs
Watermelon salad

Method

Main

1.Combine herbs and spices in a mortar and, using a pestle, pound until coarsely ground. Transfer to a large bowl, add olive oil and season to taste with sea salt and freshly ground black pepper. Combine mixture well.
2.Thread skewers with 3 cubes of swordfish and, using your hands, rub with spice mixture. Cover and refrigerate for at least 30 minutes.
3.Heat a barbecue or chargrill to medium heat, cook swordfish for 8-10 minutes, turning once or until golden and cooked through.
4.For watermelon salad, combine watermelon, onion and watercress in a large bowl, drizzle with combined oil and vinegar, season to taste and serve immediately with swordfish.

Note Celery seeds are available from Herbie’s Spices and specialty food stores.Quatre èpices is a mixture of white pepper, nutmeg, ginger and cloves, also available from Herbie’s Spices and specialty food stores.

Notes

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