Tandoori Swordfish Kebabs
A mild curry sauce flavors grilled swordfish for a casual, Indian-inspired dish.
- 3/4 cup (175 mL) low-fat plain yogurt
- 1/4 cup (50 mL) snipped fresh cilantro
- 2 tbsp (30 mL) lemon juice
- 1 garlic clove, pressed
- 1/2 tsp (2 mL) salt
- 3-4 tsp (15-22 mL) curry powder
- 3 tsp (15 mL) olive oil, divided
- 1 lb (450 g) swordfish steaks, about 1 in. (2.5 cm) thick
- 1/2 onion, cut into wedges
- 1 cucumber
- 2 plum tomatoes, sliced
- 4 flat pita bread rounds
Prepare grill for direct cooking over medium coals. In Classic Batter Bowl, combine yogurt, cilantro, lemon juice, garlic and salt. Remove 1/2 cup (125 mL) of the yogurt mixture; cover and refrigerate. Stir curry powder and 1 tsp (5 mL) of the oil into remaining yogurt mixture.
Cut swordfish into cubes. Separate onion into pieces. Add swordfish and onion to curry mixture. Cover; refrigerate 15 minutes. Cut cucumber into long ribbons using Vegetable Peeler, avoiding seeds. Set cucumber and tomatoes aside.
Thread swordfish and onion onto BBQ Skewers; discard any remaining curry mixture. Brush remaining oil over pita rounds; place on grid of grill. Grill 1 minute; remove from grill and keep warm. Lightly grease grid of grill. Grill kebabs 6-8 minutes or until swordfish flakes easily with a fork, turning occasionally. Top pita rounds with tomatoes, cucumber, swordfish and onion. Drizzle with reserved yogurt mixture.
- 4 servings
Nutrients per serving:
Calories 400, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 45 mg, Carbohydrate 42 g, Protein 32 g, Sodium 430 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
2 1/2 starch, 3 1/2 low-fat meat (2 1/2 carb)