Swordfish Souvlaki with Beet Tahini Salad

Friday 22 August

We saw this recipe, and as we'd bought and pre-roasted some baby beets from the Farmers' Market, decided to adapt it with swordfish instead of tuna, and skip the parsley salad, as we wouldn't be serving it on pitas anyway.

So here's how it went.

Swordfish Souvlaki with Beet Tahini Salad

8 tiny red beets, pre-roasted

1/4 cup plain yogurt

4 Tbsps. fresh lemon juice, divided

2 Tbsps. tahini mixed with 2 Tbsp water

1 pound swordfish or tuna steak, cut into 3/4-inch cubes

1 teaspoon dried oregano

1 lemon, cut into decorative halves, to squeeze on the fish

Cut beets into 1/4-inch cubes. Whisk yogurt, 2 tablespoons lemon juice, tahini, and 2 tablespoons water in medium bowl. Add beets and fold to coat. Season with salt and pepper, and there's your salad.

Preheat grill (medium-high heat). Divide fish cubes among 2 pre-soaked wooden skewers. Brush with olive oil. Sprinkle with salt and pepper, then oregano. Grill until charred on all sides but still slightly rare in centers, about 1 minute per side.

The combination of beet and tahini was really bright and unusual, especially with sweet roast beets instead of the beet pickles you get at felafel stands. 

We also ate the last of the leftover caponata, which Holt made a huge batch of on the 26th of July and we've been getting through gradually ever since.