- Skewer grilling tool (Metal skewers)
- Meat tenderizer or mallet for pounding shrimp if needed
- Spinach separator spoon (or similar utensil like a salad scoop)
- Food processor (optional, for making tzatziki sauce)
- Mixing bowls (various sizes)
- Cutting board (for preparing ingredients like spinach, feta cheese, etc.)
- Oven mitts or pot holders (for safely handling hot tray during cooking)
- Spatula for mixing and serving the dish
- Measuring spoons and cups (for accurate ingredient measurement)
- Food storage containers (to store leftovers)
1 cup Greek-style (2% or nonfat) yogurt*
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil (for brushing and drizzling)
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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