Greek Shrimp Skewers With Chopped Zucchini Salad Recipes

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GREEK-MARINATED SHRIMP SKEWERS WITH LEMON-DILL SAUCE



Greek-Marinated Shrimp Skewers with Lemon-Dill Sauce image

Greek-Marinated Shrimp Skewers with Creamy Lemon-Dill Sauce are healthy, wildly flavorful, and easy to customize. Cook on the grill or stovetop!

Provided by Jamie Vespa MS, RD

Categories     Entree

Time 50m

Number Of Ingredients 19

1/4 cup plus 1 Tbsp. extra-virgin olive oil
2 tsp. smoked paprika
1 1/2 tsp. dried oregano
1 tsp. garlic powder
1 tsp. dried fennel seeds
1 tsp. dried cumin seeds
3/4 tsp. salt
Zest of 1 lemon ((reserve juice for Lemon-Dill Sauce))
1 lb. raw peeled and deveined shrimp
1 medium zucchini, sliced into 1/2-inch thick coins, and then sliced in half to create half moons
1 small red onion, peeled and cut into 1-inch chunks
1/4 cup plain whole-milk Greek yogurt ((sub sour cream))
2 Tbsp. mayonnaise
1 1/2 Tbsp. fresh lemon juice
1 Tbsp. finely chopped fresh dill
2 tsp. finely chopped chives
1/2 tsp. garlic powder
1/4 tsp. each salt and black pepper
Cooked white rice, couscous, orzo, quinoa, or farro

Steps:

  • In a large bowl, combine olive oil, smoked paprika, oregano, garlic powder, fennel seeds, cumin seeds, salt, and lemon zest; mix to combine. Add shrimp and toss to coat. Let sit for 30 minutes at room temperature, or up to 5 hours refrigerated.*Note: If using wooden skewers, soak in water while the shrimp marinates.
  • Meanwhile, prepare Lemon-Dill Sauce by combining Greek yogurt (or sour cream), mayonnaise, lemon juice, dill, chives, salt, and pepper in a medium bowl; stir with a whisk until smooth. Refrigerate until ready to use.
  • Thread marinated shrimp onto 8 metal or wood skewers, alternating with zucchini and chunks of red onion. (Aim for 3 shrimp per skewer.) Brush any remaining marinade over the zucchini and red onion. Place skewers on a parchment-lined baking sheet. *Note: if you're cooking the shrimp and veggies stovetop, there's no need to use skewers.

Nutrition Facts : Calories 300 kcal, Protein 18 g, Carbohydrate 9 g, Fat 21 g, Fiber 1 g, Sugar 4 g, SaturatedFat 1.5 g, Sodium 840 mg, ServingSize 2 skewers with sauce

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
  • Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
  • Meanwhile, grill pita just until warm and toasted.
  • Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

YOGURT-MARINATED LAMB AND CHICKEN SKEWERS



Yogurt-Marinated Lamb and Chicken Skewers image

The lamb and chicken can be marinated up to one day in advance and refrigerated. Remove from the fridge one hour before grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h50m

Number Of Ingredients 14

2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
1 teaspoon finely grated lemon zest, plus 2 tablespoons juice and 3 whole lemons, quartered
2 teaspoons coriander seeds, toasted and crushed
1 tablespoon sweet paprika
Coarse salt and freshly ground pepper
3/4 pound boneless lamb loin, cut into 1-inch cubes
3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes
12 cocktail tomatoes, or 1 pint cherry tomatoes
1 large red onion, cut into 8 wedges
4 ounces feta, crumbled (1 cup)
6 pocketless pitas or flatbreads
1 English cucumber, halved lengthwise and thinly sliced crosswise
Coarsely chopped fresh dill, for serving

Steps:

  • Combine 1/2 cup yogurt, oil, lemon zest and juice, coriander seeds, and paprika in a bowl; add 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well. Divide mixture between 2 resealable plastic bags; add lamb to one and chicken to the other. Seal bags after removing any air; massage meat to evenly distribute marinade. Let stand at room temperature 1 hour, or refrigerate up to 1 day (remove 1 hour before grilling).
  • Thread meat onto long metal skewers (or soaked wooden skewers) with a lemon quarter on each end, leaving 1/4 inch between each piece to ensure even cooking. Thread tomatoes and onion onto separate skewers, then brush with oil. Season meat and vegetables with salt and pepper. Stir together remaining 1 1/2 cups yogurt, feta, and 1/2 teaspoon salt. Transfer to a serving bowl; drizzle with oil and sprinkle with pepper.
  • Preheat grill for direct-heat cooking (medium-high on a gas grill). Brush grates with oil. Grill chicken until just cooked through, 10 to 12 minutes. Grill onions, turning a few times, until charred in places and softened, 8 to 10 minutes. Grill lamb, turning a few times, until charred in places, 6 to 8 minutes for medium-rare. Grill tomatoes until charred in places, 4 to 5 minutes. Transfer meat and grilled tomatoes and vegetables to a serving platter. Grill pitas, flipping once, until charred in places, 1 to 2 minutes; immediately wrap in a clean kitchen towel to steam and soften until ready to serve.
  • Serve meat, onions, and tomatoes with pitas, yogurt sauce, cucumber, and dill, with grilled lemon wedges alongside.

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