Haddock Kabobs with Feta-Yogurt Dip
- 8 10" Wooden skewers (soaked in water for 20 minutes)
- 2 Garlic cloves (coarsley chopped)
- 1 cup Feta cheese (crumbled)
- 1 cup Plain nonfat Greek yogurt
- ¼ cup Olive oil (plus ½ Tbsp)
- 1 Tbsp Garlic & herb seasoning
- ½ Tbsp Fresh lemon juice
- 2 tsp Fresh dill
- 2 Medium ears fresh corn (husks, silks removed, cut crosswise into 1" thick wheels)
- 1 Large red bell pepper (cut into 1" pieces)
- 1 Medium zucchini (cut into 1" pieces)
- 1 16 oz. pkg Wholey® Premium Haddock Fillets (cut into 2" pieces)
- 1 Large red onion (cut into 1" pieces)
- Nonstick cooking spray
- 2 Large lemons (cut into wedges)
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Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In food processor, purée garlic, cheese, yogurt, ½ tablespoon oil, seasoning, lemon juice and dill. Makes about 1½ cups.
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Alternately thread corn, pepper, zucchini, haddock and onion onto skewers; brush both sides with remaining ¼ cup oil. Spray hot grill rack with cooking spray and place skewers on hot grill rack; cover and cook 8 minutes or until internal temperature of haddock reaches 145°, turning once. During last 3 minutes of cooking, place lemon wedges on hot grill rack and cook 3 minutes, turning once. Transfer to large plate.
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Serve kabobs with dip and lemon wedges.
