Grilled Swordfish and Watermelon Skewers

swordfish watermelon skewers recipe


  • 1 pound seedless watermelon, cut into 1” cubes or ½ pound precut seedless watermelon cubes
  • 7 ounces Manouri or halloumi cheese, cut into 1” cubes
  • 7-8 ounces swordfish steak, 1” thick, cut into 1” cubes
  • Extra virgin oil, for brushing
  • Kosher salt & freshly ground black pepper
  • Dried oregano
  • Juice of ½ lemon


  • Heat a cast – iron grill pan over high heat or turn your summer grill on.
  • Thread cubes of watermelon, cheese & swordfish on bamboo skewer.
  • While threading the cheese, press gently & twist back & forth to prevent the cube from splitting.
  • Brush on side of each skewer with olive oil. Season with salt, pepper & oregano.
  • Place skewer on grill pan so that the oiled sides make full contact with the hot surface.
  • Grill for 2 minutes without moving.
  • While waiting, brush the skewers with olive oil and season with additional salt, pepper & oregano.
  • Turn heat off and carefully turn each skewer over.
  • Grill over the residual heat until the swordfish is firm, about 2 minutes more.
  • Take off the grill and place onto a platter. Drizzle all over with lemon juice.

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