Grilled Shrimp Kababs
Adapted from: https://www.africanbites.com/grilled-shrimp-kabobs/
Ingredients
- 2 pounds large shrimp, (peeled, deveined )
- 2 teaspoons fresh thyme
- 1-2 teaspoons fresh oregano (or ½ teaspoon dried)
- 1 teaspoon black pepper, (freshly ground)
- 1 teaspoon cumin
- 1 tablespoon garlic, minced (about 3 medium cloves)
- 1 teaspoon pepper flakes
- ½ teaspoon Italian seasoning
- 3-4 tablespoons olive oil
- 3-4 tablespoons lemon juice
- Salt to taste
- 2 bell pepper, (cut in large chunks)
- 1 red onion, (in large slices)
- 1 zucchini, (in large slice )
- 1 squash, (in large slice )
Instructions
- Soak skewers for at least 20 minutes, totally submerged in water before using them to prevent burns.
- Heat the gas grill to medium-high heat. If using a grill pan, lightly spray or oil to prevent the shrimp from sticking to the pan.
- In a medium bowl, combine thyme, oregano, black pepper, cumin, garlic, pepper flakes, Italian seasoning, olive oil, and lemon juice. Set aside.
- Add shrimp to a large bowl, season with salt, then marinade shrimp with the spicy mixture for 30 minutes or up to an hour in the refrigerator.
- Use some marinade to rub on the vegetables, then salt to taste.
- Thread the shrimp onto the skewers, alternating between the shrimp and vegetables. Make sure the front of the skewer is covered with vegetables or shrimp.
- Place the skewers on a grill pan or gas grill.
- Grill for 2-3 minutes per side until vegetables are fully cooked.
- Serve warm with salad, rice, or creamy orzo.
Notes
- I typically skewer and grill the shrimp and vegetables separately, because the veggies take (much) longer to cook