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Spiedini di pesce are a staple of Italian coastal summer cooking, threading the best of the sea - swordfish, prawns, and squid - onto skewers with colourful vegetables before grilling them over hot coals or a scorching griddle pan. The seafood is marinated in olive oil, lemon juice, garlic, and fresh herbs before cooking, which tenderises it gently and ensures a deeply aromatic crust forms the moment it hits the heat. Swordfish is the traditional choice for its dense, meaty texture that holds up on the skewer without falling apart, while the prawns and squid add sweetness and delicacy. A final squeeze of lemon is the only embellishment these vibrant, smoky skewers ever need. They are best cooked quickly over high heat to keep the seafood tender rather than tough.
Prep
25 min
Cook
12 min
Total
37 min
Servings
4 srv
Difficulty
Easy
Calories
265 kcal
For 4 serving(s)
Per serving
Cut the swordfish into 3cm cubes and the squid into thick rings. Shell and devein the prawns, leaving the tails on.
In a bowl, whisk together the olive oil, lemon juice, minced garlic, thyme leaves, and rosemary. Add the seafood, season with salt and pepper, and toss to coat. Marinate for 15-20 minutes.
Halve the cherry tomatoes. Cut the zucchini into thick rounds and the red pepper into chunks.
Thread the marinated seafood and vegetables alternately onto metal or pre-soaked wooden skewers, beginning and ending with a cherry tomato.
Heat a grill or griddle pan to high heat. Brush the grates with oil to prevent sticking.
Grill the skewers for 2-3 minutes per side, turning once, until the swordfish is cooked through and lightly charred and the prawns are pink. Do not overcook.
Serve immediately with lemon wedges and a simple green salad.
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