Ingredients

Serves 4

　　1 pound skinless swordfish steak (about 1 inch thick), cut into 1-inch cubes

　　1 tablespoon fresh lemon juice

　　1/2 teaspoon dried oregano, crumbled

　　4 loaves 6- to 7-inch pita bread (preferably pocketless)

　　1 large cucumber

　　an 8-ounce container plain low-fat yogurt

　　1 1/2 teaspoons chopped fresh mint leaves

　　1/2 teaspoon chopped garlic, mashed to a paste with 1/2 teaspoon salt

　　2 medium plum tomatoes, chopped coarse

　　1/2 small red onion, cut into slivers

　　1/4 cup fresh flat-leafed parsley leaves, washed well, spun dry, and torn

　　four 12-inch bamboo skewers, soaked in water 1 hour

　　

Step 1

Preheat oven to 200°F. Prepare grill.

　　

Step 2

In a bowl toss swordfish with lemon juice, oregano, and salt and pepper to taste and marinate, covered and chilled, 15 minutes.

　　

Step 3

Wrap pitas in foil and keep warm in oven. Peel and seed cucumber and grate coarse. Wrap cucumber in a kitchen towel and squeeze to extract liquid. In a small bowl stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste. In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste.

　　

Step 4

Thread fish onto skewers and grill on an oiled rack set 5 to 6 inches over glowing coals, turning once, until just cooked through, about 8 minutes. Remove fish from skewers. (Alternatively, cook fish in a heated well-seasoned ridged grill pan in same manner.)

　　

Step 5

Divide cucumber mixture among pitas, spreading to cover, and top with fish. Sprinkle tomato mixture over fish and roll pitas into cones, wrapping with parchment paper or foil to secure.