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Receta swordfish & veggie kebabs with yogurt feta dressing: the food matters project
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Raciónes: 2
Ingredientes
- 2 Swordfish steaks, cubed {4-6 ounce pieces}
- 2 large Portobello mushrooms, cubed
- 1 Bell Pepper, chopped
- 1 Vidalia onion, quartered and separated
- 1 pint Cherry tomatoes
- 1 Zucchini, cubed
- Fresh Rosemary, chopped
- Extra Virgin Olive Oil {as needed}
- Salt & Pepper {to taste}
- Cut all the ingredients the same size, so they cook evenly! Toss them in a bowl with the olive oil, rosemary, salt and pepper. Set aside.
- Soak skewers in water at least 30 minutes prior to grilling, this will help prevent them from burning.
- Skewer away in no particular order, have fun with it!
- Yogurt Feta Dressing
- 4 ounces Feta cheese
- ½ cup Plain Greek Yogurt
- Grated zest & juice of 1 lemon
- Salt & Pepper {to taste}
View Full Recipe at Laura Janelli
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 615g | |
| Recipe makes 2 servings | |
| Calories 307 | |
| Calories from Fat 131 | 43% |
| Total Fat 14.92g | 19% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 695mg | 29% |
| Potassium 1358mg | 39% |
| Total Carbs 31.18g | 8% |
| Dietary Fiber 6.1g | 20% |
| Sugars 20.84g | 14% |
| Protein 16.13g | 26% |
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