I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Turmeric Swordfish Kebab

Turmeric Swordfish Kebab


Skip tuna and try this hearty fish.


"I like to make skewers with meaty fish such as swordfish," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. "It's high in protein, heart-healthy omega 3s, and a great source of iron."

This recipe is part of our meal prep series. Click here for all the details.

For The Kebab

  • 1 1-inch chunk red onion

  • 2 1-inch chunks radicchio

  • 6 ounces swordfish, cut into cubes (skin and vein removed)

  • 2 1-inch slices Japanese eggplant

  • 2 1-inch slices zucchini

  • ¼ lemon wedge

  • Extra virgin olive oil

  • Turmeric salt blend

  • Lemon zest and juice

  • 2 tablespoons harissa

For The Side Salad

1 Persian cucumber, sliced

  • 1 tablespoon red onion, diced

  • ¼ cup radicchio, sliced

  • 1 tablespoon zucchini, diced

  • ¼ cup chickpeas, rinsed

  • 1 teaspoon oregano oil

  • Pinch of black pepper

  • 1 teaspoon lemon juice


  1. Preheat the oven to 450.

  2. Using a 12-inch wooden skewer, arrange kebab in this order: Red onion, swordfish, radicchio, swordfish, eggplant, zucchini, swordfish, radicchio, eggplant, zucchini, swordfish, lemon wedge.

  3. Drizzle kebab with olive oil and sprinkle with turmeric salt blend.

  4. Place kebab on a tray and roast for 15 minutes.

  5. Remove kebab from the oven and sprinkle with lemon juice and fresh lemon zest.

  6. Store in an airtight container in the fridge alongside a small container of harissa.

For The Side Salad

  1. Place ingredients in an airtight salad container in the fridge.

At Your Desk

  1. Heat kebab in the microwave for 1 minute and serve with side salad and harissa.

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