Cedar skewers impart a delectable smoky flavor to these trout and olive kabobs. Great on the grill or in the oven.

SERVINGS

4 people

INGREDIENTS

Trout Skewers:

Cucumber Dill Sauce:

  • 1 cup Greek Yogurt
  • ¼ cup Cucumber
  • 2 cloves Garlic
  • 1 tsp. Lemon Zest
  • ½ Tbsp. Lemon Juice
  • ¼ tsp. Kosher Salt
  • 2 Tbsp. Parsley
  • 2 Tbsp. Fresh Dill

DIRECTIONS

Trout Skewers:

  1. Soak skewers in warm water for several minutes.
  2. Remove skin from the rainbow trout fillets. Cut the fillets into 2-inch pieces.
  3. Place the trout, olives, mint, garlic, lemon zest, egg white, salt, pepper, and red pepper flakes in a food processor and pulse until combined.
  4. Divide mixture into 16 oval shaped patties.
  5. Thread two patties onto each skewer.
  6. Grill the skewers for 3 minutes on each side or until golden brown.
  7. Serve with fresh sliced tomatoes and cucumber dill sauce.

 

Cucumber Dill Sauce:

  1. Chop fresh parsley and dill, and mince garlic.
  2. Zest and juice lemon
  3. Cut cucumber in half lengthwise and scoop out seeds. Slice into thin pieces.
  4. Place parsley, dill, garlic, lemon zest, lemon juice and cucumber into a bowl.
  5. Season with salt and add Greek yogurt, mixing everything to combine.
  6. Serve in a small bowl for dipping alongside grilled rainbow trout and olive skewers.

 

*Keep a spray bottle of water handy in case of flare-ups.

USED IN THIS RECIPE