Seafood Souvlaki

July 15, 2025

super easy

Execution Process:

Place the sweet potatoes on a baking tray lined with parchment paper and sprinkle them with balsamic glaze, olive oil, oregano, and salt. Mix well and bake in a preheated oven at 200°C for 25 minutes until cooked.

Meanwhile, cut the fish fillets, except the shrimp, into approximately 3×3 cm pieces, ensuring they are all the same size for even cooking. In a bowl, combine the fish fillets and shrimp and marinate with olive oil, lemon zest, oregano, paprika, and salt; mix well. Thread a piece of each type of fish onto skewers, starting with salmon, followed by swordfish, cod, and ending with a shrimp.

Place on a tray and bake with the sweet potatoes for 12 minutes in the oven.

For the spread, blend all ingredients in a blender until smooth. If necessary, add a little water.

Warm the pitas shortly before the skewers are done (about 2 minutes), spread the chickpea mixture in the middle with a spoon, then layer on the lettuce, tomatoes, and cilantro. Finally, place two skewers on top and serve with the sweet potatoes.

This recipe can also be made with:

Dentex
Tuna
Swordfish

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Ingredients

Adjust Servings

	Ingredients for the Souvlaki:
	2 Salmon Fillets, skinless (250g each)
	10 Shrimp, size 16/20, cleaned
	2 Cod Fillets, skinless (250g each)
	2 Swordfish Fillets (200 – 250g each)
	Zest from half a Lemon
	2 tbsp Olive Oil
	1 tsp Oregano
	0.5 tsp Paprika
	1 tbsp Salt
	Skewers
	Ingredients for the Spread: changethistotitle
	2 cups cooked Chickpeas
	4 Beetroots, cooked and cut into small pieces
	0.5 cup Tahini
	0.5 tsp ground Cumin
	0.5 tsp Sweet Smoked Paprika
	2 tbsp Olive Oil
	0.5 cup Water
	Salt
	Ground Black Pepper
	Ingredients for the Garnishes: changethistotitle
	10 Lettuce leaves, thinly sliced
	2 Tomatoes, sliced
	1 bowl fresh Cilantro leaves
	4 Greek Pitas
	Ingredients for the Sweet Potatoes: changethistotitle
	4 Sweet Potatoes, medium-sized, peeled and sliced thinly
	1 tbsp Balsamic Glaze
	1 tbsp Olive Oil
	1 tsp Oregano
	Salt