Grilled Shrimp Souvlaki with Cucumber Cilantro Tzatziki

Recipe Information

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.