Monday, February 3, 2014

Shrimp Skewers with Feta Dill Sauce and Grilled Vegetables

This is something that is normally not my style. I am a notoriously picky eater, and yogurt seriously grosses me out.

Trying this recipe was an attempt to branch out, as well as an attempt to try to eat healthier.

It was so worth it! I could have eaten twice as much!!

(Adapted from Grace Parisi)


  • 1/2 cup plain low-fat yogurt
  • 1 scallion, white and light green parts only, thinly sliced
  • 4 large garlic cloves, very finely chopped
  • 2 1/2 tablespoons finely chopped dill
  • 1/2 cup crumbled feta cheese (2 ounces)
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 pounds peeled and deveined large shrimp
  • 2 lemons, each cut into 12 wedges
  • 2 italian zucchini, cut into 1/4" disks
  • 2 yellow squash, cut into 1/4" disks
  • 1 red onion, cut into wedges
  • olive oil
  • cayenne pepper


  1. Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill. Stir in the feta, mashing it slightly. Season with salt and pepper.
  2. In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat.
  3. In another large bowl, combine zucchini and squash. Drizzle with olive oil and sprinkle with salt, pepper, and cayenne to taste. Toss to coat.
  4. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. 
  5. Thread veggies on separate skewers.
  6. Grill vegetables, turning several times, until they have grill marks and are cooked through. Cover with foil and set aside.
  7. Season shrimp skewers with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes.
  8. Transfer the skewers to a platter and serve at once with the feta sauce and veggies.

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