Grilled Swordfish Skewers with Tzatziki Sauce and Gluten-Free Pita

Ingredients

• about 680 g Swordfish
• 3 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 tablespoon Fresh Oregano
• 1 tablespoon Fresh Thyme
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Greek Yogurt
• 1/2 medium Cucumber
• 1 clove Garlic
• 2 tablespoons Fresh Dill
• 4 pieces Gluten-Free Pita Bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g swordfish into 2.54 cm cubes.
2. 2In a bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon fresh oregano, 1 tablespoon fresh thyme, 2 cloves garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the marinade.
3. 3Add the swordfish cubes to the marinade and toss to coat evenly. Let the swordfish marinate for at least 15 minutes.
4. 4While the swordfish marinates, prepare the tzatziki sauce. Grate the 1/2 medium cucumber and squeeze out any excess liquid. In a separate bowl, combine the 1 cup Greek yogurt, the grated cucumber, 1 clove garlic (minced), and 2 tablespoons fresh dill. Stir until well combined.
5. 5Thread the marinated swordfish cubes onto skewers.
6. 6Preheat your grill to medium-high heat (approximately 204.4-232.2°C or 200-230°C).
7. 7Grill the swordfish skewers for 3-4 minutes per side. The swordfish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
8. 8Warm the 4 pieces of gluten-free pita bread.
9. 9Serve the grilled swordfish skewers immediately with the prepared tzatziki sauce and the warm gluten-free pita bread.

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