Salmon Kabobs with Yogurt Dill Sauce

Servings:
1 Protein
1.5 Vegetables

Suitable for all Freedom and FastTrack meal plans

Ingredients:
1 serving Salmon, cut into 1-inch cubes
1 recent Lemon, zest and juice
1 clove Garlic, minced
½ Tbsp dried Oregano and Basil
Dash of Crushed Red Pepper Flakes
½ cup Zucchini, 1 inch slices
¼ medium Red Bell Pepper, 1 inch slices
¼ medium Red Onion, 1 inch slices
Unflavored Non-Stick Cooking Spray
Ground Pepper
Wood (soaked in water) or Metal Skewers
1 serving Plain Greek Yogurt
1 clove Garlic, minced
1 ½ Tbsp juice from a recent Lemon
1 tsp. Dijon Mustard
1 packet Stevia
Fresh Dill

Preparation:
In a small bowl, combine lemon juice, herbs, crimson pepper flakes and ground black pepper.  Set apart.

Alternate salmon and vegetable cubes on the skewers.  If utilizing bamboo skewers, soak them in a single day to forestall burning on the grill. 

Lay the skewers on a baking sheet and brush the kabobs with the marinade.  Refrigerate for at the very least half-hour.  Combine the yogurt, garlic, lemon juice, mustard, stevia and dill in a bowl to create the sauce. Refrigerate till able to serve. Spray the kabobs with unflavored non-stick cooking spray and pre-heat your grill to medium and grill for six to eight minutes or till opaque, gently turning the kabob on the grill.