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Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice

Name: Grilled Swordfish & Cauliflower Skewers with Gunpowder Spice
Yield: 1
Ingredients: Fig Glaze:; 50 fig jam; 1 lemon juice; 1 water; Swordfish Skewers:; 450 (1 ) swordfish steaks, cut into 1inch chunks; 1 small cauliflower, cut into florets; 100 (4 ) cherry tomatoes; 12 shallots, peeled; 2 vegetable oil; 3 Gunpowder Spice (Milagai Podi), plus more to serve; 2 finely chopped fresh mint

By: Schwartz UK

March 11, 2026

Threaded onto skewers before a quick char, vegetables and swordfish get a double hit of Gunpowder Spice (Milagai Podi) in both the marinade and finishing seasoning. Brush with a fig jam and lemon glaze just after grilling and top with more Gunpowder Spice for the perfect balance of spicy and sweet. Makes 12 (1 skewer) servings

Ingredients

1
Fig Glaze:
50 fig jam
1 lemon juice
1 water
Swordfish Skewers:
450 (1 ) swordfish steaks, cut into 1inch chunks
1 small cauliflower, cut into florets
100 (4 ) cherry tomatoes
12 shallots, peeled
2 vegetable oil
3 Gunpowder Spice (Milagai Podi), plus more to serve
2 finely chopped fresh mint

Nutrition Information

(per serving)

Instructions

For the Fig Glaze, mix all ingredients in small bowl until well blended. Set aside. *
For the skewers, place swordfish, cauliflower, tomatoes and shallots in a large bowl. Add oil and Gunpowder Spice, toss gently to coat. Alternately thread swordfish and vegetables onto soaked bamboo skewers, about two pieces each: fish & vegetables, per skewer. *
Grill skewers over medium heat 6-8 minutes or until swordfish is cooked through and flakes easily with a fork, turning halfway through grilling. Remove skewers from grill. Brush immediately with Fig Glaze. Sprinkle with additional Gunpowder Spice and mint to serve. *