Events and Celebrations

  • 1 kg (2 lb) swordfish steaks, cubed
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cinnamon
  • grated rind of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 8 x 23 cm (9 inch) flour tortillas
  • 100 g (3½ oz) salad leaves
  • 4 ripe tomatoes, cut into wedges
  • a few mint leaves, torn
  • salt and black pepper
  • 150 g (5 oz) Greek-style yogurt
  • 2 teaspoons tahini
  • 1 teaspoon lemon juice
  • 1 small garlic clove, crushed

Soak 8 double prong bamboo skewers in cold water for 30 minutes (you can use normal bamboo skewers, if preferred). Place the swordfish in a shallow bowl, rub in the turmeric, cinnamon, lemon rind, oil and some salt and pepper and leave to marinate for 15 minutes. Thread on to the skewers and cook over hot coals for 2—3 minutes on each side.

Meanwhile, place the tahini sauce ingredients in a bowl and stir well until combined. Season to taste with salt and pepper.

Arrange half the flour tortillas on plates and top with salad leaves, tomatoes, mint, the fish skewers and some tahini sauce. Wrap and push to one side. Repeat with the remaining tortillas and filling ingredients, then serve.

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