Grilled Shrimp Souvlaki with Cucumber Cilantro Tzatziki

Recipe Information

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Total Servings: 4

Ingredients

For the Shrimp:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp fresh lemon juice
  • 1 tsp olive oil
  • 1 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh dill
  • 1 garlic clove, minced
  • salt and black pepper, to taste

For the Cucumber Cilantro Tzatziki:

  • ½ cup low-fat Greek yogurt
  • 2 cucumbers
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp chopped fresh dill
  • 1 garlic clove, minced
  • salt and black pepper, to taste

For Assembly:

  • small red onion, cut crosswise into 1/3-inch-thick rings
  • 1 tsp olive oil + more for brushing grill
  • 4 whole-grain pita
  • 8 small romaine or bib lettuce leaves (optional)
  • 2 tbsp fresh chopped parsley for garnish

Directions

  1. Preheat oven to 400°F.

  2. Rinse shrimp and pat dry. In a medium bowl, combine 2 tablespoons lemon juice, 1 teaspoon olive oil, 1 tablespoon cilantro, 1 tablespoon dill, and 1 minced garlic clove. Add shrimp and toss to combine. Marinate for 10 minutes, stirring occasionally.

  3. While shrimp marinates, use a vegetable peeler to cut cucumbers into lengthwise ribbons, discarding the seeded core.

  4. In a serving bowl, combine 1/2 cup Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons cilantro, 1 tablespoon dill, and 1 minced garlic clove. Add cucumber ribbons and toss with the yogurt mixture. Season with salt and pepper to taste. Set aside.

  5. Toss onion rings with 1 teaspoon olive oil and season with salt and pepper. Place on a baking sheet and roast for 8-10 minutes until tender and lightly caramelized.

  6. Heat a lightly oiled, well-seasoned cast-iron skillet or grill pan over medium-high heat. Cook shrimp, turning once, for about 5 minutes total or until bright pink and cooked through. Transfer to a plate, cover, and keep warm.

  7. Grill or toast pita until golden brown and slightly crisp.

  8. Place pita on 4 serving plates. Top evenly with cucumber cilantro tzatziki, grilled shrimp, roasted onions, and lettuce leaves if desired. Garnish with fresh chopped parsley and serve immediately.

Suggested wine pairing

2024 Pinot Noir Rosé