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Swordfish kebabs with watermelon salad

A Gourmet Traveller Greek-style recipe for swordfish kebabs served with a watermelon salad.

By Andy Harris
  • Serves 4
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Swordfish kebabs with watermelon salad (pictured with school prawn saganaki, taramasalata toast and crab salad with cherry tomatoes and capers)
Serves 4 as part of a Greek seafood mezedes plate.


  • 1 tbsp coriander seeds
  • 1/8 tsp each celery seeds (see note), dried oregano, quatre èpices (see note) and dried mint
  • 80 ml extra-virgin olive oil (1/3 cup)
  • 500 gm piece swordfish, cut into 5cm cubes
  • For cooking: wooden skewers, soaked in water for 30 minutes and drained
Watermelon salad
  • 400 gm watermelon, cut into 2.5cm cubes
  • 1 Spanish onion, thinly sliced
  • 2 cups watercress sprigs
  • 60 ml extra-virgin olive oil (¼ cup)
  • 1 tbsp white wine vinegar


  • 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.