Mediterranean Shrimp Skewers With Tzatziki Sauce

By Molly Cleary, MS, RD, CDN, CNSC
Updated September 17, 2019
shrimp skewers

Molly Cleary

Total Time: 40 min
Prep Time: 25 min
Cook Time: 15 min
Servings: 4

Nutrition Highlights (per serving)

473 calories
17g fat
58g carbs
25g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving  
Calories 473
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 15%
Cholesterol 145mg 48%
Sodium 1098mg 48%
Total Carbohydrate 58g 21%
Dietary Fiber 10g 36%
Total Sugars 9g  
Includes 0g Added Sugars 0%
Protein 25g  
Vitamin D 0mcg 0%
Calcium 154mg 12%
Iron 3mg 17%
Potassium 805mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

The shish kebob originated in Turkey but has become increasingly popular in America as well. Because the food is skewered in this method, it's easy to throw on the grill for a more hands-off cooking approach.

Because shrimp are small, they cook very quickly, which minimizes the potential risks associated with grilling large fatty pieces of meat. Skewers can just as easily be cooked in the oven, making it a great option when you're looking for a one-pan meal. This dish is heavy on the vegetables, which add fiber to aid in digestion and may help lower your risk of heart disease.

Ingredients

  • 1 large zucchini
  • 1 Japanese eggplant, or half of a large eggplant
  • 2 red bell peppers
  • 1 large red onion
  • 4 tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 24 large shrimp, peeled and deveined (1 lb)
  • 1/2 teaspoon paprika
  • 1 cup barley, dry
  • 1/2 English cucumber (or 1/4 of a regular cucumber), enough to make 1/2 cup small pieces
  • 2 clove garlic
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh mint
  • 1 small container (5.3 ounces) of low fat plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper

Preparation

  1. Chop your zucchini, eggplant, red peppers, and onion. Make sure your eggplant and zucchini are about 1 inch and your red pepper and onion are about 2 inches. Some of your pieces will not be symmetrical, but that's fine.

  2. Toss vegetables with the 2 tablespoons of the olive oil, half of the black pepper, and half of the sea salt.

  3. Toss shrimp with 1 tablespoon olive oil, paprika, and the rest of the black pepper and sea salt.

  4. Put your vegetables on to the skewers, alternating between the different types of vegetables. Put your shrimp by themselves on separate skewers since they might require different amounts of time to cook.

  5. Grill shrimp for 5 to 7 minutes, turning halfway through. Grill vegetables for 10 to 12 minutes, turning halfway through. Make sure the shrimp are opaque and the vegetables are tender.

  6. Cook your barley according to package directions. Stir in 1 tablespoon olive oil when it’s done cooking to keep it from sticking.

  7. While the skewers are cooking, make your tzatziki sauce by dicing the cucumber into very small cubes, and pressing and mincing your garlic.

  8. Chop dill and mint into very fine pieces.

  9. Put your cucumber cubes, garlic, dill, and mint into a bowl and mix well. Chill until ready to serve.

  10. Serve skewers over a bed of barley. Put a dollop of tzatziki on the side for dipping.

Ingredient Variations and Substitutions

Chicken would also work well in this dish if you do not like shrimp or have an allergy.

Serve over a bed of greens for a lower calorie and lower carb version.

Cooking and Serving Tips

If you are using wooden skewers, make sure you soak them in water for at least 20 minutes.

This dish can also be cooked in the oven if you do not have a grill. Roast vegetables at 400F for 20 to 25 minutes and cook shrimp at the same temperature for 10 minutes.

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