Grilled Swordfish & Watermelon Skewers

Grilled Swordfish & Watermelon Skewers



  • 1 pound seedless watermelon, cut into 1” cubes or ½ pound precut seedless watermelon cubes
  • 7 ounces Manouri or halloumi cheese, cut into 1” cubes
  • 7-8 ounces swordfish steak, 1” thick, cut into 1” cubes
  • Extra virgin oil, for brushing
  • Kosher salt & freshly ground black pepper
  • Dried oregano
  • Juice of ½ lemon


  • Heat a cast – iron stovetop grill pan over high heat.
  • Thread cubes of watermelon, cheese & swordfish on bamboo skewer.
  • While threading the cheese, press gently & twist back & forth to prevent the cube from splitting.
  • Brush on side of each skewer with olive oil, season with salt, pepper & oregano
  • Place skewer on grill pan so that the oiled sides make full contact with the hot surface
  • Grill for 2 minutes without moving
  • While waiting, brush the skewers with olive oil and season with additional salt, pepper & oregano.
  • Turn heat off & carefully turn each skewer over
  • Grill over the residual heat until the swordfish is firm, about 2 minutes more
  • Take off the grill & place onto a platter & drizzle all over with lemon juice.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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