Dr. Nandi’s Shrimp Souvlaki

Shrimp Souvlaki

Use organic ingredients whenever possible.

  • Author: Therese


1 lb large deveined shrimp

6 Tbsp fresh lemon juice, divided

3 Tbsp chopped fresh dill, divided

2 tsp olive oil divided

1 Tbsp chopped fresh oregano

3/4 cup low fat Greek yogurt , divided

2 garlic cloves, minced and diced

2 cucumbers

Black pepper to taste

1 pint cherry tomatoes

1 small red onion

4 whole grain flatbreads


Heat grill.

Rinse shrimp, and pat dry. Stir together 2 Tbsp lemon juice, 1 tsp oil, and 1 Tbsp each dill and oregano in a medium bowl.

Add the shrimp, and toss to combine. Marinate, stirring occasionally, 10 minutes.

Stir together 1/4 cup yogurt, half of garlic, 2 Tbsp lemon juice, and 1 Tbsp dill in a serving bowl.

With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the largely seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

Combine the remaining 1/2 cup yogurt with remaining 2 Tbsp lemon juice, remaining 1 Tbsp dill, and remaining garlic in a small serving bowl for raita sauce.

Season with pepper, to taste.

Toss tomatoes and onion with remaining 1 tsp olive oil in a bowl.

Grill shrimp with tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened, and onion is golden brown and tender.

Transfer to a plate; cover and keep warm.

Grill flatbread until golden brown and slightly crisp.

Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions, tomatoes, and romaine, if desired.  Serve with raita sauce.

Rainbow Banner

Dr. Nandi’s Shrimp Souvlaki