Pregnancy Friendly Feta-Olive Cod Kebabs
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Learn more →Ingredients
4 servings
For the kebabs
- 1 ½ lb cod fillets, cut into 1 ½-inch chunks
- 6 oz block feta cheese, cut into 1-inch cubes
- 1 cup pitted kalamata olives
- 1 medium red bell pepper, cut into 1 ½-inch pieces
For the marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp smoked paprika
- 2 cloves garlic, minced
- ¼ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 15 minutes so they don't scorch on the grill.
- 2
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, smoked paprika, garlic, black pepper, and salt until combined.
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