Shrimp Kabob Recipe

Prepare skewers (if using wooden)

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning during grilling. If using metal skewers, no soaking is required.

Make the marinade

In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, and honey until combined. Stir in chopped fresh parsley.

Marinate shrimp

Place the peeled and deveined shrimp in a shallow dish or resealable bag. Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate for 15–30 minutes. Do not marinate longer than 30 minutes, or the acid will start to firm the shrimp excessively.

Thread shrimp on skewers

Drain excess marinade. Thread 3–4 shrimp onto each skewer, pushing them so they lie flat but not crowded. Leave a small gap between each shrimp for even cooking. If shrimp are very large, use 3 per skewer; if medium, use 4.

Preheat grill or broiler

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). If using an oven broiler, position the rack 6 inches from the heat and preheat the broiler with the oven on high.

Grill or broil shrimp

Oil the grill grates lightly or brush the broiler pan with oil to prevent sticking. Place skewers on the hot grill or under the broiler. Cook for 2–3 minutes per side, flipping once, until shrimp are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C). Total cook time should be about 4–6 minutes depending on shrimp size.

Finish and serve

Remove skewers from heat and let rest for 1–2 minutes. Spoon any reserved marinade boiled for 1–2 minutes (optional) over the cooked shrimp or squeeze fresh lemon wedges over them. Garnish with additional chopped parsley and serve immediately with lemon wedges.