Greek Grilled Salmon Kebabs with Tzatziki & Green Beans

Greek Grilled Salmon Kebabs with Tzatziki & Green Beans

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From: Diabetic Living Magazine, Fall 2019

This easy grilled salmon recipe is sure to help you win your next backyard BBQ. Lemon, garlic and herbs make a simple, flavorful marinade for the healthy fish souvlaki (souvlakia is the Greek word for kebabs), and the yogurt-based tzatziki sauce is one of the traditional pleasures of Mediterranean cuisine. A side of Greek-style green beans completes this healthy dinner recipe that's as suited to entertaining as it is to family meals.

Ingredients 4 servings

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  • ½ cup lemon juice
  • 5 tablespoons minced garlic, divided (about 10 cloves)
  • 5 tablespoons chopped fresh Italian parsley, divided
  • 4 tablespoons chopped fresh oregano or 4 tsp. dried
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 (1 pound) skinless salmon fillet, cut into 1-inch cubes
  • 1½ cups low-fat plain Greek yogurt
  • 1 English cucumber, grated ( ¾ cup)
  • 4 tablespoons chopped fresh dill, divided
  • 1 small yellow onion, diced ( ¾ cup)
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 1 pound thin green beans (French-style/haricots verts), trimmed

Preparation

  • Prep

  • Ready In

  1. Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and ¼ tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
  2. Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and ¼ tsp. salt. Refrigerate the tzatziki until ready to serve.
  3. Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, ½ tsp. salt, and ¼ tsp. pepper. Bring to a boil over high heat. Add green beans; stir to coat. Reduce heat to low, cover, and simmer until the beans are tender, 10 to 15 minutes. Remove from heat and set aside, covered.
  4. Preheat grill to medium-high.
  5. Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.
  6. Oil the grill grates (see Tip). Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.
  7. Transfer the green beans to a serving platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with the salmon and the tzatziki.
  • Tip: Clean grill grates well before grilling to prevent fish from sticking. To oil grill grates, soak a paper towel with vegetable oil, hold it with tongs, and rub it over the grates. (Do not use cooking spray on a hot grill.)
  • Equipment: 4 metal or wooden skewers
  • To make ahead: Refrigerate tzatziki (Step 2) for up to 2 days.

Nutrition information

  • Serving size: 1 skewer + ½ cup tzatziki + 1¼ cups green beans
  • Per serving: 367 calories; 13 g fat(3 g sat); 5 g fiber; 27 g carbohydrates; 36 g protein; 85 mcg folate; 62 mg cholesterol; 13 g sugars; 2,425 IU vitamin A; 61 mg vitamin C; 262 mg calcium; 3 mg iron; 693 mg sodium; 1,043 mg potassium
  • Nutrition Bonus: Vitamin C (102% daily value), Vitamin A (48% dv), Calcium (26% dv), Folate (21% dv)
  • Carbohydrate Servings: 2

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