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Tuna Kabobs with Greek Yogurt Dipping Sauce
Recipes
Tuna Kabobs with Greek Yogurt Dipping Sauce
4 servings
20 minutes total

Ingredients

  • 2 tablespoons fresh Italian parsley, finely chopped
  • 1 lemon, zest and juice
  • 4 fresh tuna fillets (about 1 ½ lb)
  • ¾ teaspoon kosher salt, divided
  • 8 (6-inch) wooden skewers
  • 3 tablespoons olive oil, divided
  • 1 cup plain Greek yogurt
  • 2 teaspoons garlic spice paste
  • 1 teaspoon smoked paprika

Steps

    1. Chop parsley. Zest/grate lemon (1 teaspoon) and squeeze for juice (3 tablespoons).
    2. Preheat grill (or grill pan). Cut tuna into 1-inch cubes. Season tuna with ½ teaspoon salt; thread tuna cubes onto skewers. Whisk 2 tablespoons oil, 2 tablespoons juice, and 1 teaspoon zest, until blended. Coat tuna with lemon mixture.
    3. Combine yogurt, garlic, parsley, paprika, ¼ teaspoon salt, 1 tablespoon lemon juice and 1 tablespoon oil. Set aside.
    4. Place tuna on grill; grill 5–6 minutes, turning occasionally, or until tuna is 145°F. Remove tuna and serve with yogurt dip.