Mediterranean Shrimp Skewers with Lemon Dill Yogurt Sauce
Servings
4
Prep Time
30 minutes
Cook Time
10 minutes
Ingredients
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2 packages SRF Wild Caught Shrimp
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1/3 cup of olive oil
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1 lemon, zested
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3 cloves of garlic, minced or grated
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2 teaspoons of smoked paprika
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2 teaspoons of dried oregano
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1 teaspoon of dried thyme
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1 ½ teaspoons of kosher salt
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2 medium zucchini, sliced in half lengthwise and then cut into 1/2 inch half moons
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1 large red onion, cut into 1 inch chunks
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1 pint of cherry tomatoes
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cooked basmati rice, for serving
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1 cup of full fat Greek yogurt
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juice of 1 lemon
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1 clove of garlic, minced or grated
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1 tablespoon of fresh dill, chopped
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1/2 tablespoon of fresh chives, minced
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salt & pepper, to taste
Lemon Dill Yogurt Sauce
Directions
To make the marinade combine olive oil, lemon zest, garlic, smoked paprika, oregano, thyme and salt to a bowl with the shrimp and let rest in the fridge for 30 minutes.
While shrimp is marinating, prepare rice.
Meanwhile make lemon dill yogurt sauce.
Using 8 metal or pre soaked wooden skewers, thread the zucchini, onion, shrimp and cherry tomatoes alternating to the top of the skewers. Place on a rimmed baking sheet and brush any remaining marinade over the veggies.
Heat a grill or grill pan over medium high heat. Cook shrimp skewers for 3 to 4 minutes per side. Remove from heat and serve over rice with a serving of Greek yogurt sauce on the side.
Lemon Dill Yogurt Sauce
Combine Greek yogurt, lemon juice, garlic, dill, chives, salt & pepper until smooth. Place in the fridge until ready to use.