Recipes
Tuna Kabobs with Greek Yogurt Dipping Sauce
4 servings
20 minutes total
Shopping list
Ingredients
- 2 tablespoons fresh Italian parsley, finely chopped
- 1 lemon, zest and juice
- 4 fresh tuna fillets (about 1 ½ lb)
- ¾ teaspoon kosher salt, divided
- 8 (6-inch) wooden skewers
- 3 tablespoons olive oil, divided
- 1 cup plain Greek yogurt
- 2 teaspoons garlic spice paste
- 1 teaspoon smoked paprika
Steps
- Chop parsley. Zest/grate lemon (1 teaspoon) and squeeze for juice (3 tablespoons).
- Preheat grill (or grill pan). Cut tuna into 1-inch cubes. Season tuna with ½ teaspoon salt; thread tuna cubes onto skewers. Whisk 2 tablespoons oil, 2 tablespoons juice, and 1 teaspoon zest, until blended. Coat tuna with lemon mixture.
- Combine yogurt, garlic, parsley, paprika, ¼ teaspoon salt, 1 tablespoon lemon juice and 1 tablespoon oil. Set aside.
- Place tuna on grill; grill 5–6 minutes, turning occasionally, or until tuna is 145°F. Remove tuna and serve with yogurt dip.