Turkish Char-Grilled Swordfish Shish Kebab Recipe: Izgara Kılıç Kebabı
Turkish swordfish shish kebab: cube the fish, marinate 2 hours in lemon, garlic, paprika, and bay, then char-grill on skewers about 8 minutes.
Izgara kılıç kebabı is Turkish char-grilled swordfish shish kebab: firm cubes of swordfish marinated in lemon juice, garlic, paprika, and crumbled bay leaves, then grilled on skewers over charcoal. The whole dish comes together with a 2-hour marinade and about 8 minutes on the grill.
Serves 4-6
Ingredients Marinade
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1 small onion, grated
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3 garlic cloves, minced
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1/3 cup lemon juice
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2 teaspoons paprika
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½ cup olive oil
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4 fresh or dried bay leaves, crumbled
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Salt and black pepper
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900 gr swordfish, cut into 1-inch cubes
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2 tablespoons coarsely chopped fresh parsley
Method
- In a bowl whisk together the marinade ingredients. Season with salt and pepper. Place the swordfish in a nonreactive dish and pour over the marinade, turning the fish to coat it thoroughly. Cover the dish and refrigerate for about 2 hours.
- Prepare a charcoal grill, with the rack set 4-5 inches above the coals.
- Arrange the swordfish cubes on 4 skewers. Grill them for about 8 minutes, turning frequently and gently brushing the fish with marinade from the dish. Pull out the swordfish from the skewers, sprinkle with parsley, and serve at once.
This kebab sits in the wider world of Turkish kebabs, most of which are built on red meat. For more grilling and skewer recipes, the Turkish recipes hub collects them in one place, and the Istanbul food guide covers what to eat across the city.
If you would rather eat your way across the Bosphorus than fire up the grill, our Taste of Two Continents tour runs from a Spice Market breakfast through a ferry crossing to Kadıköy. We have run Istanbul food tours since 2013 and hosted more than 50,000 guests, with a 4.95/5 rating from over 7,800 reviews and a maximum of 10 guests per group.
