Receta swordfish & veggie kebabs with yogurt feta dressing: the food matters project
Megan from Art by Megan chose this week’s Food Matters Project recipe, Greek “Nachos” with Feta Drizzle. For other great takes on this recipe, go to The Food Matters Project website.
The weather has been so nice that we’ve been grilling every night. These kabobs are really easy to make and are also great as leftovers for lunch the next day! I love feta and greek yogurt, so I was really excited to make this dressing. I just whipped it up in my mini food processor, super easy! The only thing I left out was the mint, not a huge fan of mint! J You can make the dressing ahead of time, just pull it out of the fridge and let it come to room temperature before serving.
I didn’t have chips on hand but I’m definitely going to make this week’s FMP recipe soon, Nachos are my absolute favorite!
My take: Swordfish & Veggie Kabobs with Yogurt Feta Dressing
Ingredients
- 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}
Combine the feta, yogurt, olive oil, lemon zest and juice in a mini food processor; sprinkle with salt & pepper. {Feta is salty so taste before adding salt!} Pulse until you have a smooth consistency. That’s it, super easy!
Putting it all together
Grill skewers over medium heat, a few minutes on each side till cooked through. Serve with Yogurt Feta Dressing.
Enjoy!
xo
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