Spice Bazaar

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Swordfish Kabobs

Added on
Prep 10 min.
Cooking 15 min.
Total 25 min.
Yield 4 Servings

Rinse fish and pat dry. Cut into 1 inch cubes. Blend yogurt, GARAM MASALA INDIAN BLEND and salt in a medium bowl. Add fish and turn to coat. Marinate 1 to 2 hours or overnight. Place on skewers and grill over hot coals until fish is cooked through, about 15 minutes. Do not overcook or fish will become dry.

Variation: Leave fish filets whole. Marinate and bake in a preheated 400 degree oven for 20 to 25 minutes, until fish flakes when pierced with a fork.

Serve with Garlicky Endive, Bulgur Pilaf and Tahini Salad.


  • 1 lb: Pound Swordfish or Halibut Filets
  • 1/2 c Plain Yogurt
  • 2 tsp Garam Masala Indian Blend
  • 1 tsp Salt