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Grilled Greek Swordfish Kebabs with the Ultimate Tzatziki and Greek Relish

These Greek-seasoned swordfish kebabs are a delicious way to change up your chicken nights! Incredibly flavorful, packed with protein, and so easy to make using your favorite store-bought Greek seasoning. Serve with rich, creamy tzatziki, zippy Greek relish and rice pilaf for a meal that’s sure to satisfy! Recipe by Lindsay Evans Smith (LindsayEats) exclusively for Catalina Offshore Products.



  • 1 1/2 lbs swordfish, skin removed and cubed in 1 inch pieces
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 1/2 Tbsp Greek or Mediterranean-style seasoning
  • 1 tsp salt
  • 1 box of your favorite rice pilaf


  1. Soak bamboo skewers in cold water 2 hours before grilling, to prevent fire.
  2. Add cubed swordfish to a bowl. Top with olive oil, salt, lemon juice and Greek seasoning. Toss to combine and set in fridge to marinate for 1 1/2 hours prior to grilling.
  3. Cook rice pilaf according to directions on box.
  4. Remove swordfish from fridge, and place cubes on skewers, doing your best to make sure that the sizes match up to ensure even cooking.
  5. Preheat grill to medium heat. Grill skewers directly over heat. Cook all 4 sides for 3 minutes per side, covering grill in between turning.
  6. Remove from grill and serve over pilaf. Top with tzatziki, and serve with Greek relish, if you desire.



  • 16 oz labne (kefir) greek yogurt cheese
  • 1 cucumber
  • Pinch of salt
  • Juice of 1 lemon
  • 1 Tbsp white wine vinegar
  • 1 bunch dill, stems removed and chopped
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1 tsp honey


  1. Cut off ends of cucumber.
  2. Grate cucumber into a strainer set over a bowl. Sprinkle with a pinch of salt and let sit for 45 minutes to 1 hour.
  3. Press cucumber into strainer to help push out any excess liquid, then discard the liquid and place the cucumber in the bowl.
  4. Into the bowl add they yogurt, lemon juice, vinegar, dill, garlic, salt and honey. Stir to combine.
  5. Let the mixture sit in fridge for an hour before serving, for flavors to develop.



  • 3 Heirloom tomatoes, chopped
  • 17 Castelvetrano olives, halved
  • 2 Tbsp minced shallots
  • 1 cucumber, peeled and chopped
  • Juice of 1/2 a lemon
  • Handful of Italian parsley leaves, roughly chopped
  • 2 Tbsp extra virgin olive oil
  • 3/4 tsp salt


  1. Add all ingredients to a bowl, and use a spoon to combine.
  2. Refrigerate at least 1 hour before serving to allow flavors to develop.

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