The weather this weekend made me bust out my grilling skills! I love me a charred veggie, a greek spice combo, and a dairy free tzaziki! Grab your skewers and light your grill.
INGREDIENTS:
- Shrimp, peeled & deveined
- 2 zucchini, sliced into half moons
- red onion, chopped
- 2 tbs oregano
- 2 tbs basil
- 2 tbs mint
- zest of one lemon
- 2 tbs onion powder
- 2 tbs garlic powder
- 2 tbs dill
Tzaziki Sauce:
- 1 cup dairy free yogurt, unsweetened. I like the Forester Cashew Yogurt for sauces
- 1 Persian cucumber, peeled & seeds removed and grated or minced
- 4tbs dill ( I like A LOT, so this might be too much for you)
- 4 garlic cloves, minced
- 2 tbs oregano
- 2 tbs basil
- 2 tbs mint
- zest of one lemon
- juice from one lemon
Heat grill on medium heat.
Mix tzaziki ingredients in a small bowl and place in refrigerator while skewers are being made/cooked.
Mix spices and shrimp. Place shrimp, zucchini, and red onions on skewers. Cook on medium heat for 5 minutes and flip skewers for another 5 minutes. If you run out of skewers you can place remaining shrimp/veggies in a grill skillet or make a little aluminum foil skillet for grilling.
I served over rice for our family, but I ate mine with a ton of tzaziki and loaded my plate up with the charred veggies.
