📝 About This Recipe
Elevate your street food game with this sophisticated pescatarian twist on the classic Greek gyro. We swap traditional lamb for meaty, succulent swordfish steaks marinated in lemon, oregano, and garlic, then seared to perfection to mimic the smoky char of a rotisserie. Wrapped in warm, pillowy pita with a cool, house-made tzatziki and a crisp cucumber-tomato salad, this dish offers a bright, coastal flavor profile that is both healthy and incredibly satisfying.
🥗 Ingredients
The Swordfish & Marinade
- 1.5 lbs Swordfish steaks (cut into 1-inch cubes, skin removed)
- 1/4 cup Extra virgin olive oil (high quality)
- 2 tablespoons Lemon juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano (Greek variety preferred)
- 1/2 teaspoon Smoked paprika (for a hint of 'off-the-grill' smokiness)
- 1 pinch Kosher salt and black pepper (to taste)
Lemon-Garlic Tzatziki
- 1 cup Greek yogurt (full fat or 2% for creaminess)
- 1/2 cup English cucumber (grated and squeezed dry)
- 1 tablespoon Fresh dill (finely chopped)
- 1 clove Garlic (pressed or grated into a paste)
Assembly & Garnish
- 4 pieces Pita bread (thick, pocketless Greek-style)
- 1 cup Cherry tomatoes (halved)
- 1/2 small Red onion (very thinly sliced)
- 1/4 cup Feta cheese (crumbled)
- 2 tablespoons Fresh parsley (chopped)
👨🍳 Instructions
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1
In a medium glass bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper to create the marinade.
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2
Add the cubed swordfish to the marinade, tossing gently to ensure every piece is well-coated. Cover and refrigerate for 20-30 minutes; do not exceed 45 minutes or the acid will begin to 'cook' the fish.
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3
While the fish marinates, prepare the tzatziki. Grate the cucumber and place it in a clean kitchen towel or paper towels, squeezing firmly to remove as much moisture as possible.
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4
In a small bowl, combine the squeezed cucumber, Greek yogurt, dill, garlic paste, and a pinch of salt. Stir well and set aside in the fridge to let the flavors meld.
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5
Prepare your 'Greek Salad' topping by tossing the halved cherry tomatoes, sliced red onions, and chopped parsley in a small bowl with a drizzle of olive oil.
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6
Heat a large cast-iron skillet or grill pan over medium-high heat. You want the pan to be shimmering hot to achieve a good sear.
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7
Thread the swordfish cubes onto metal or soaked wooden skewers, or simply prepare to cook them loose in the pan. Drain off excess marinade before cooking.
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8
Place the swordfish in the hot skillet. Sear for 3-4 minutes on the first side without moving them to develop a golden-brown crust.
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9
Flip the fish and cook for another 3-4 minutes until the center is opaque and firm to the touch, but still juicy. Remove from heat immediately.
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10
While the fish rests for a minute, lightly brush the pita breads with a touch of olive oil and toast them in a separate pan or directly over a low gas flame until soft and charred in spots.
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11
To assemble, spread a generous dollop of tzatziki down the center of each warm pita.
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12
Top with a portion of the grilled swordfish, followed by the tomato-onion mixture and a sprinkle of crumbled feta cheese.
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13
Fold the sides of the pita inward and wrap the bottom in parchment paper or foil for that authentic street-food feel. Serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Don't over-marinate the swordfish; the lemon juice will change the texture of the fish if left too long. Always squeeze the cucumber dry for the tzatziki to prevent the sauce from becoming watery and thin. If using wooden skewers, soak them in water for 30 minutes prior to prevent them from burning on the grill. For the best texture, use 'pocketless' pita bread, which is thicker and more pliable for wrapping than standard pita pockets. Swordfish is lean, so keep a close eye on the internal temperature; it is best enjoyed just as it turns opaque.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-oregano roasted potatoes. Pair with a crisp, chilled Assyrtiko or a dry Rosé to complement the acidity of the lemon. A side of briny Kalamata olives and pickled pepperoncini adds a lovely punch. For a lighter meal, serve the swordfish and toppings over a bed of quinoa or chopped romaine instead of pita. Finish the meal with a small piece of honey-drizzled baklava.