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Tuna Kabobs with Greek Yogurt Dipping Sauce

Tuna Kabobs with Greek Yogurt Dipping Sauce
Total Time:
20 minutes


2 tablespoons fresh Italian parsley, finely chopped
1 lemon, zest and juice
4 fresh tuna fillets (about 1 1/2 lb)
3/4 teaspoon kosher salt, divided
8 (6-inch) wooden skewers
3 tablespoons olive oil, divided
1 cup plain Greek yogurt
2 teaspoons garlic spice paste
1 teaspoon smoked paprika


  1. Chop parsley. Zest/grate lemon (1 teaspoon) and squeeze for juice (3 tablespoons).
  2. Preheat grill (or grill pan). Cut tuna into 1-inch cubes. Season tuna with 1/2 teaspoon salt; thread tuna cubes onto skewers. Whisk 2 tablespoons oil, 2 tablespoons juice, and 1 teaspoon zest, until blended. Coat tuna with lemon mixture.
  3. Combine yogurt, garlic, parsley, paprika, 1/4 teaspoon salt, 1 tablespoon lemon juice and 1 tablespoon oil. Set aside.
  4. Place tuna on grill; grill 5–6 minutes, turning occasionally, or until tuna is 145°F. Remove tuna and serve with yogurt dip.

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Nutritional Information

CALORIES (per 1/4 recipe) 360kcal; FAT 11g; SAT FAT 2g; TRANS FAT 0g; CHOL 85mg; SODIUM 420mg; CARB 4g; FIBER 0g; SUGARS 3g; PROTEIN 55g; VIT A 10%; VIT C 25%; CALC 8%; IRON 10%

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