Seabass and Asparagus Skewers with Yoghurt Dip

Instructions

1. 1

   Preheat your grill or barbecue to medium-high heat.

2. 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. 3

   Thread the seabass and asparagus alternately onto skewers.

4. 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. 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. 6

   Serve the seabass and asparagus skewers hot, accompanied by the refreshing yoghurt dip.