Atlantic Cod‌ ‌Souvlaki‌ ‌with‌ ‌Pita‌ ‌and‌ ‌Cucumber‌ ‌Yogurt‌ ‌Sauce‌

Souvlaki is traditionally grilled, but cod is a bit too delicate to go straight onto a grill. Enter your oven to save the day! Marinated in Greek flavors and paired with a light cucumber yogurt sauce, who knew you could get to the Mediterranean in less than 30 minutes.

Serves 2

3 Tbsp. olive oil, more for drizzling

1 large lemon

½ tsp. dried oregano

2 cloves garlic, pressed or mashed

Kosher salt and freshly ground black pepper

2 6 oz. cod fillets, cut into 8 pieces each

4 cherry tomatoes

½ red onion, cut into wedges

1 green bell pepper, cut into 1-inch squares

¾ cup plain Greek or Icelandic yogurt

¼ English cucumber, seeded

2 large pitas, warmed

Soak 4 wooden skewers in water. In a medium bowl, whisk together the olive oil, the juice of half the lemon, the oregano, 1 mashed clove of garlic, ¼ tsp. salt and a few grinds of pepper. Toss in the cod to coat in the marinade. Let sit for 15 minutes. Heat the oven to 400°F. Prepare a large, rimmed baking sheet with foil.

Meanwhile, combine the yogurt, the juice of half the lemon, 1 clove mashed garlic, a pinch of salt and a few grinds of pepper. On a box grater, grate the cucumber. Squeeze to remove as much excess water as possible and mix into the yogurt. Drizzle with a little olive oil.

Thread the skewers with cod, bell pepper, cod, red onion, cod, tomato, cod. Place the skewers on the prepared baking sheet, drizzle with the remaining marinade, and roast until the cod is opaque, about 8 minutes.