We are pleased to welcome nephrologist, Fahad Lodhi, MD as a new member of the Lake Charles Memorial Health System medical staff.

Dr. Lodhi joins his brother and fellow nephrologist A.A.K Lodhi, MD, along with Abdel F. Abu Shamat, MD and staff treating patients at The Kidney Clinic.

Salmon Kebabs with Tzatziki & Green Beans

Ingredients
½ cup lemon juice
5 tablespoons minced garlic, divided (about 10 cloves)
5 tablespoons chopped fresh Italian parsley, divided
4 tablespoons chopped fresh oregano or 4 tsp. dried
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
½ teaspoon ground pepper, divided
1 (1 pound) skinless salmon fillet, cut into 1-inch cubes
1 ½ cups low-fat plain Greek yogurt
1 English cucumber, grated (3/4 cup)
4 tablespoons chopped fresh dill, divided
1 small yellow onion, diced (3/4 cup)
1 (15 ounce) can no-salt-added diced tomatoes
1 pound thin green beans (French-style/haricots verts), trimmed

Directions
1. Combine lemon juice, 2 Tbsp. garlic, 4 Tbsp. parsley, oregano, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
2. Meanwhile, combine yogurt and cucumber in a medium bowl. Stir in 2 Tbsp. dill, 1 Tbsp. garlic, and 1/4 tsp. salt. Refrigerate the tzatziki until ready to serve.
3. Heat the remaining 1 Tbsp. oil in a large skillet over medium heat. Add onion; cook, stirring often, until translucent, 3 to 5 minutes. Stir in the remaining 2 Tbsp. garlic; cook for 1 minute. Stir in tomatoes and the remaining 2 Tbsp. dill, 1/2 tsp. salt, and 1/4 tsp. pepper. Bring to a boil over high heat. Add green beans; stir to coat. Reduce heat to low, cover, and simmer until the beans are tender, 10 to 15 minutes. Remove from heat and set aside, covered.
4. Preheat grill to medium-high.
5. Remove the salmon from the marinade; scrape off any excess marinade. Carefully thread the fish onto 4 metal or wooden skewers.
6. Oil the grill grates (see Tip). Grill the skewers until seared on the bottom, 2 to 3 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is opaque in the center, 5 to 7 minutes total.
7. Transfer the green beans to a serving platter and sprinkle with the remaining 1 Tbsp. parsley. Serve with the salmon and the tzatziki.

Total time:  1 hour
Recipe yields: 4 servings

Nutrition Facts
Serving size: 1 skewer + 1/2 cup tzatziki + 1 1/4 cups green beans
Calories: 367
Total fat: 13 g
Saturated fat: 3 g
Cholesterol: 62 mg
Sodium: 693 mg
Carbohydrates: 27 g
Fiber: 5 g
Sugar: 13 g
Protein: 36 g
View full recipe and nutrition facts, HERE.