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Tandoori Swordfish Wraps

Prep Time 1 hr 20 mins
Cook Time 6 mins


  • 1 ½ lbs swordfish fillets cut into 2 inch cubes

_For the marinade_

  • ¼ cup fresh lemon juice juice of about 1-2 lemons
  • 1 tablespoon garlic paste about 2-3 garlic cloves, grated on microplane grater
  • 1 tablespoon ginger paste about ½ inch of ginger, grated on microplane grater
  • ½ cup yogurt
  • 1 teaspoon salt
  • ¾ teaspoon turmeric
  • 1 teaspoon garam masala
  • 3 teaspoons kashmiri red chili powder
  • Red food coloring optional

_For the wraps_

  • 4 store-bought parathas reheated in a skillet per package instructions
  • 1 recipe Cilantro-Mint Chutney
  • ¼ cup sliced red onion
  • ¼ cup cilantro
  • 1 jalepeno sliced
  • 1 lemon cut into wedges


  • In a medium bowl combine lemon juice, garlic paste, ginger paste, yogurt, salt, turmeric, garam masala, and kashmiri chili powder. Whisk to combine. Add food coloring (if using) and whisk again until well-distributed.
  • In a non-reactive dish or plastic bag, combine swordfish and tandoori marinade.
  • Cover, and marinate in the fridge for at least 1 hour and up to overnight.
  • Prepare wooded kabob skewers by soaking them in water for at least 30 minutes.
  • When meat has finished marinating, thread the fish onto the wooden skewers. Wipe off the fish pieces gently to remove excess marinade.
  • Brush a grill pan lightly with vegetable oil. Preheat pan to high heat.
  • Grill the swordfish for 3 minutes on one side, then flip and repeat for 3 minutes on the opposite side.
  • Serve swordfish on paratha bread, topped with cilantro-mint chutney, sliced red onion, cilantro, and jalepeno.
  • Provide lemon wedges to squeeze over the fish, to taste.