Fish, Maghreb and Middle East
Turkish style swordfish skewers with bulgur
Turkish style swordfish skewers are cubes of fish marinated in lemon and grilled, served with bulgur and a tomato cucumber salad. This recipe serves 4, takes 45 minutes total, is rated easy, and costs about €5.20 per person. The key is a short marinade, no more than twenty minutes, and a quick grill so the swordfish stays juicy.
Swordfish skewers marinated in lemon and bay leaf, grilled, served with bulgur and a salad, the classic from the Turkish coast.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €5.20
- Calories per person
- 750 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall
- The kids
- They generally like it
Grilled swordfish has that firm, dense texture that holds up beautifully on a skewer, and the flesh stays juicy if you watch the cooking time closely. Lemon, paprika, and oregano bring the flavors of Turkish coastal grilling straight to your kitchen, and the bay leaves tucked between the cubes scent the fish without weighing it down. Soft bulgur and crisp salad give the grilled fish the contrast it needs.
This is a summer or early fall recipe, the kind you make when the evenings are still warm and you want something light that doesn't skimp on flavor. Kids who like eating with their hands go for the skewers right away, and adults appreciate the parsley scented bulgur as a simple base you can vary. Mon Chou likes this dish for a weeknight dinner that breaks away from the usual fish routine, without any fuss.
The ingredients
Fish counter
- swordfish 700 g
Fruits and vegetables
- lemon 2
- onion 1
- tomatoes 3
- cucumber 1
- flat leaf parsley 1 bunch
- green lettuce 1
Pantry
- bay leavesoften in the pantry 8
- olive oiloften in the pantry 5 tbsp
- paprikaoften in the pantry 1 tsp
- oreganooften in the pantry 1 tsp
- bulguroften in the pantry 300 g
- saltoften in the pantry 1 pinch
- pepperoften in the pantry 1 pinch
Allergens Fish, Gluten
The step by step recipe
-
Cut the swordfish into large cubes and let them marinate in the juice of one lemon, the oil, paprika, oregano, salt, and pepper. 20 min
Don't marinate for more than twenty minutes, the acidity will start to cook the flesh.
-
Thread the cubes onto skewers, alternating with the bay leaves.
Soak wooden skewers in water while the fish marinates, so they won't burn.
-
Cook the chopped onion in a little oil, add the bulgur and twice its volume of boiling salted water, then cover. 12 min
Turn off the heat and let it steam covered, the bulgur stays tender that way.
-
Grill the skewers over high heat, turning them as they cook. 8 min
The cubes are done when golden but still juicy, swordfish dries out fast.
-
Make a salad of tomatoes, cucumber, and lettuce, dress it with lemon and oil, and serve alongside the skewers and bulgur.
Scatter a little chopped parsley over the bulgur, its freshness contrasts nicely with the grilled fish.
Our tips to get it right
- Cut the swordfish into even cubes, around an inch and a quarter, so they all cook at the same pace on the skewer.
- Take the swordfish out of the fridge a bit before marinating it, cold flesh absorbs the lemon and spices less well.
- If you grill outdoors instead of using a pan, set the skewers directly on a very hot grate so they don't stick.
The variations
- Swap the swordfish for fresh tuna or monkfish, two firm fish that hold up just as well to the marinade and the grill.
- For a vegetarian version, thread zucchini, bell pepper, and halloumi cubes onto the skewers instead of the fish.
- For kids in a hurry, pan sear the swordfish in chunks instead of skewering it, and serve with the same bulgur and salad.
What to serve it with
- A garlicky yogurt sauce
- Warm pita bread
- A cold homemade lemonade
Storage
Keep leftovers in the fridge in a sealed container for up to two days, grilled fish doesn't keep well longer than that. The bulgur lasts a bit longer, up to three days. Reheat the fish gently in a pan over low heat so it doesn't dry out, and eat the salad cold rather than reheating it.
Questions about this dish
Can you make the marinade ahead of time?
You can mix the lemon, oil, and spices ahead, but only add the fish about twenty minutes before cooking. A marinade left too long on raw swordfish starts to cure it chemically and toughens the flesh.
Can you freeze swordfish skewers?
It's best not to freeze the fish once it's marinated or cooked, swordfish gets fibrous after thawing. If you need to freeze ahead, freeze the raw swordfish plain and make the marinade after thawing.
What fish can replace swordfish if you can't find any?
Fresh tuna and monkfish are firm enough to hold on a skewer and stand up to grilling. Avoid delicate fish like cod, which tends to flake apart on the grill.
Why soak the wooden skewers in water?
Dry wooden skewers can scorch or even snap over direct heat. Soaking them for twenty minutes while the fish marinates protects them with zero extra effort.
How long does it take to make Turkish style swordfish skewers with bulgur?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in Turkish style swordfish skewers with bulgur?
About 750 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does Turkish style swordfish skewers with bulgur cost?
About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, gluten. Always check the labels of the products you buy.
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