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Seabass and Asparagus Skewers with Yoghurt Dip

Name: Seabass and Asparagus Skewers with Yoghurt Dip
Total time: 35 min
Ingredients: 600g seabass fillets, cut into chunks; 400g asparagus, cut into pieces; 2 tsp paprika; 1 tsp salt; 1 tbsp olive oil; 200g Greek yoghurt (2 percent fat); 1 small cucumber (100g); 1 tbsp lemon juice

35 min 320 kcal per serving Medium

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Ingredients

4 Servings

seabass fillets600 g
asparagus400 g
paprika2 tsp
salt1 tsp
olive oil1 tbsp
Greek yoghurt (2 percent fat)200 g
cucumber100 g
lemon juice1 tbsp

Instructions

1
Preheat your grill or barbecue to medium-high heat.
2
In a large bowl, combine the seabass chunks, asparagus pieces, paprika, salt, and olive oil. Toss gently to coat the fish and asparagus evenly.
3
Thread the seabass and asparagus alternately onto skewers.
4
Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the seabass is cooked through and the asparagus is tender with grill marks.
5
While the skewers are grilling, prepare the yoghurt dip: Grate the cucumber and squeeze out excess water. In a bowl, mix the Greek yoghurt, grated cucumber, and lemon juice. Stir well and season with a pinch of salt if desired.
6
Serve the seabass and asparagus skewers hot, accompanied by the refreshing yoghurt dip.

Seabass and Asparagus Skewers with Yoghurt Dip

Ingredients

Instructions

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