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Swordfish Kebabs with Chimichurri

This Little Goat went to Cuba
  • This Little Goat went to Cuba


4 servings


50 minutes

active time

15 minutes


2/3 cup extra virgin olive oil, divided 

6 garlic cloves, minced

5 tsp This Little Goat went to Cuba, divided 

1 lemon

Kosher salt 

1 1/2 lb. swordfish filet, skin removed and cut into 1-inch cubes

1 pint cherry tomatoes

2 Tbsp red wine vinegar 

1 cup packed flat-leaf parsley, stems removed and finely chopped 


In a medium-sized mixing bowl, whisk together cup olive oil, 4 tsp Cuba spice, lemon zest, half of the garlic and 1 tsp kosher salt. Add in the swordfish and toss to combine. Cover and let marinate at room temperature for about 30 minutes - 1 hour. Cut your lemon (already zested) into wedges for serving.

Meanwhile, make your chimichurri: Whisk together the remaining cup olive oil, remaining garlic, vinegar, 1 tsp Cuba spice and ½ tsp salt. Mix in the parsley and toss to combine. Season to taste with salt and set aside.

Preheat your grill to medium-high/high heat.

Remove swordfish from the marinade and skewer swordfish and tomatoes, alternating between each, onto wooden or metal skewers.

Goat Note: if using wooden skewers, place them either off the edge of the grill or over an unheated portion of the grill to prevent them from burning. Or, soak in cold water for about 10 minutes before using.

Place kebabs on the grill and grill, flipping every few minutes, until light char marks appear on all sides and the swordfish is no longer opaque, about 6-8 minutes total.

Remove to a serving platter. Drizzle with Cuba-spiced chimichurri and serve with lemon wedges and any extra sauce for dipping.

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