Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce, cut the cucumber in half and spoon out and discard the seeds. | 2. Grate the cucumber, squeeze out excess liquid and put it in a medium bowl with the yogurt, mint and garlic. | 3. Stir to mix, adding salt and pepper to taste. | 4. Chill until needed. | 5. The longer the sauce sits, the more flavor it will have; it will keep for up to 3 days, covered, in the refrigerator. | 6. If using bamboo skewers, soak them in a bowl of cold water for at least 30 minutes before grilling. | 7. Combine the oregano, mint, fennel, seed, salt and pepper in a small bowl; stir to mix. | 8. Rinse the salmon and pat dry with paper towels. | 9. Cut the salmon into slices about 1/2 inch thick and 1inch wide; you should have about 12 slices. | 10. Lightly brush one side of the salmon strips with oil and sprinkle half the herb mixture over the salmon, pressing gently so the herbs stick. | 11. Turn and repeat on the other side with the remaining herb mix. | 12. Thread the salmon strips onto skewers, weaving them back and forth, making a ribbon pattern. | 13. Refrigerate for about 30 minutes before cooking, allowing the salmon to absorb the flavors of the herbs. | 14. Preheat the grill to high, or heat coals until they glow red with white ash around the edges. | 15. Rub a lightly oiled towel or cloth over the grill, add the salmon skewers and cook until opaque and lightly browned on one side, about 3 minutes. | 16. Turn the skewers and continue cooking until the salmon is opaque through (cut to test), 2 to 3 minutes longer. | 17. Serve two salmon skewers on each piece of pita bread, drizzled with the tzatziki sauce and sprinkled with tomato. | 18. Before eating, fold the pita bread around the salmon, hold securely and gently pull out the skewers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
mint	2	teaspoons	dried	-	-	-	-
fennel seed	1	teaspoon	crushed	6.9	1.0458	0.316	0.2974
salt pepper				605.2014	0.0	134.6403	3.4
salmon fillet	1 1/2		skinless	605.2014	0.0	134.6403	3.4
vegetable oil				-	-	-	-
pita bread	6		round	-	-	-	-
tomato	1		chopped	32.76	7.0798	1.6016	0.364
cucumber	1/2			-	-	-	-
plain nonfat yogurt	1	container		605.2014	0.0	134.6403	3.4
mint	1	tablespoon	minced	4.56	0.8326	0.3189	0.0965
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
salt pepper				605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.