Persian Swordfish Kabobs with Cilantro Tzatziki
Ingredients
- 1-1/2 lb swordfish cut into 2 to 3-inch chunks
- 1 lb yellow squash
- 1 pint cherry tomatoes
- juice of 1 lemon
- 1 T extra virgin olive oil
- ¼ c cilantro
- ½ t turmeric
- ½ t paprika
- ¼ t coriander
- ¼ t cumin
- ½ t kosher salt
- couple pinches fresh cracked pepper
Cilantro Tzatziki
- ½ c plain Greek yogurt
- 2 t fresh lemon juice
- 1 t fresh grated yellow or white onion
- 2 T fresh chopped cilantro
- pinch kosher salt
- pinch fresh cracked pepper
Instructions
- In a bowl, whisk together the lemon juice, olive oil, cilantro, turmeric, paprika, coriander, cumin, salt, and pepper. Toss in the swordfish, squash, and tomatoes to coat. Marinate 30 minutes in the fridge.
- In a small bowl, combine the ingredients for the Cilantro Tzatziki. Chill until ready to serve.
- Heat the grill to high heat. Thread the fish, squash, and tomatoes onto skewers. Grill skewers, 5 minutes per side. Serve with Cilantro Tzatziki. Yield: 4 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
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