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


  1. 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.

  2. 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.

  3. 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) 

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