Simple Light Summer Fish Kabobs
Ingredients for fish kabobs:
Ingredients for yogurt sour cream topping:
Instructions for fish kabobs:
  1. Cut eggplant, zucchini and purple onion into large even pieces (1½ inch) and place in a large bowl.
  2. Cut the fish into large even 1 1/2-inch cubes.
  3. Finely chop the fresh dill.
  4. Coat vegetables and fish pieces in fresh lemon juice, lemon zest, dill, olive oil, salt and freshly ground black pepper. Mix well for even coating.
  5. Carefully assemble vegetables and fish onto skewers and cook on a hot grill or a grill pan rotating on both sides for even cooking for about three minutes on each side.
Instructions for yogurt sour cream topping:
  1. Combine Greek yogurt, sour cream, fresh lemon juice and zest, freshly chopped dill salt and black pepper.
  2. Mix well to combine and serve along with the warm fish kabobs.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Recipes and photos courtesy of Huppit Bartov Miller.