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two bowls of Grilled Swordfish Kebabs with Green Goddess Yogurt with couscous, feta cheese and cucumber
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5 from 1 vote

Grilled Swordfish Kebabs with Green Goddess Yogurt

Fresh and summery grilled swordfish with couscous, fresh herbs, and green goddess yogurt sauce!
Prep Time20 mins
Cook Time15 mins
Course: dinner
Cuisine: American, Mediterranean
Servings: 2
Calories: 744kcal


  • 4-6 Bamboo Skewars


  • 1 1/2 lb skinless swordfish filet cut into 1-inch cubes
  • 2 lemons cut into rounds, then quartered
  • olive oil
  • salt and pepper

Green Goddess Yogurt

  • 1 ripe avocado
  • 1 c full-fat greek yogurt
  • 1/4 c loosley packed fresh dill or basil
  • 4 tbsp lemon juice


  • 1 c dry couscous
  • 1 1/2 c water
  • 2 tbsp olive oil
  • 1 tsp salt

For Serving

  • 1 cucumber
  • 4 oz feta cheese
  • 1/4 c dill or basil leaves
  • salt and pepper



  • In a medium saucepan, bring the water, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps.

Swordfish Kebabs

  • Soak the bamboo skewers in water for at least on hour.
  • Thread the swordfish and lemon slices onto the pre-soaked skewers. Brush them with olive oil then season generously with salt and pepper.
  • Preheat a lightly greased chargrill pan over high heat. Cook the skewers for 2–3 minutes each side or until lightly charred and the fish is opaque throughout.

Green Goddess Yogurt

  • Place all of the ingredients in a blender or food processer and pulse until smooth and creamy. Season with salt and pepper.


  • Divide the couscous between two bowls. Top each bowl with half of the green goddess yogurt. Place two swordfish kebabs over each bowl then garnish with sliced cucumber, feta cheese, and fresh herbs. Squeeze half a lemon and a drizzle of olive oil over each bowl. Season with salt and pepper, serve immedietly!


Green-goddess yogurt can be prepped up to three days ahead. Store in a container with a tight-fitting lid. Press a piece of plastic wrap against the surface of the sauce to eliminate any air contact that may cause discoloration. 


Calories: 744kcal | Carbohydrates: 76g | Protein: 69g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 156mg | Sodium: 1410mg | Potassium: 1462mg | Fiber: 5g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 11mg | Calcium: 189mg | Iron: 2mg