Swordfish Souvlaki

Ingredients

  • 4 12-inch bamboo skewers
  • 1 pound skinless swordfish steak
  • 1 ½ teaspoons fresh mint leaves
  • ½ teaspoon dried oregano
  • 4 6- to 7-inch pita bread (preferably pocketless)
  • 1 large cucumber
  • ¼ cup fresh flat-leafed parsley leaves
  • + 6 more ingredients
    • ½ teaspoon garlic
    • 1 8-ounce container plain low-fat yogurt
    • 1 tablespoon fresh lemon juice
    • 2 medium plum tomatoes
    • ½ teaspoon salt
    • ½ small red onion

Preheat oven to 200°F. Prepare grill. In a bowl toss swordfish with lemon juice, oregano, and salt and pepper to taste and marinate, covered and chilled, 15 minutes. Wrap pitas in foil and keep warm in oven. Peel and seed cucumber and grate coarse. Wrap cucumber in a kitchen towel and squeeze to ...

View full recipe at Epicurious

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