Grilled Swordfish Souvlaki with Dairy-Free Tzatziki

Ingredients

• about 680 g Swordfish Steaks
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 tsp Dried Oregano
• 2 cloves Garlic
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 1 cup Dairy-Free Yogurt
• 0.5 medium Cucumber
• 2 tbsp Fresh Dill
• 1 tsp Lemon Zest

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

Instructions

1. 1Cut the about 680 g Swordfish Steaks into 2.54 cm cubes. In a medium bowl, whisk together the 3 tbsp Olive Oil, 2 tbsp Lemon Juice, 1 tsp Dried Oregano, 2 cloves Garlic (minced), 0.5 tsp Salt, and 0.25 tsp Black Pepper. Add the swordfish cubes to the bowl and gently toss to coat. Let the swordfish marinate for at least 15 minutes at room temperature.
2. 2While the swordfish marinates, prepare the dairy-free tzatziki. Grate the 0.5 medium Cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess water as possible. In a small bowl, combine the 1 cup Dairy-Free Yogurt, the squeezed grated cucumber, 2 tbsp Fresh Dill (chopped), and 1 tsp Lemon Zest. Stir well to combine.
3. 3Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C to 200°C). Thread the marinated swordfish cubes onto skewers, leaving a small space between each cube. Discard any leftover marinade.
4. 4Place the skewers on the preheated grill. Grill for 3-4 minutes per side, turning once. The swordfish is cooked through when it is opaque and flakes easily with a fork. For food safety, the internal temperature should reach 63°C.
5. 5Remove the grilled swordfish skewers from the grill. Let them rest for 2 minutes before serving. Serve the grilled swordfish souvlaki immediately with the prepared dairy-free tzatziki sauce on the side.

Substitutions

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