Shrimp Kabob Recipe

Make the marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs soy sauce, 1 tsp honey, minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, 1 tsp salt and 1/2 tsp freshly ground black pepper. Whisk until homogenized.

Add the peeled and deveined shrimp (1 lb) to the marinade and toss gently to coat. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to avoid over-marinating, which can make shrimp tough.

If using wooden skewers, submerge them in water for at least 30 minutes before threading so they don’t burn on the grill.

While shrimp marinates, cut vegetables into 1-inch pieces: red bell pepper, yellow bell pepper, red onion, and halve zucchini rounds. Lightly toss vegetables with 1 tbs olive oil and a pinch of salt and pepper.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or broiler, preheat to high and lightly oil the surface.

Thread shrimp onto skewers: push the skewer lengthwise through the thickest part of each shrimp so they lay flat and curl slightly. Alternate shrimp with vegetable pieces if desired. For 1 lb shrimp you will make roughly 6–8 shrimp per skewer depending on size; plan on 6–8 skewers total.

Brush assembled kabobs lightly with additional olive oil to prevent sticking.

Place kabobs on the preheated grill (or under the broiler). Cook 2–3 minutes per side, using tongs to flip once, until shrimp are opaque and just cooked through and vegetables are charred at the edges. Total cooking time is about 4–6 minutes depending on shrimp size and heat. Avoid overcooking; shrimp should be firm but still tender.

If using thicker vegetables that need more time, par-cook them on the grill for 2–3 minutes before adding shrimp, or cut smaller so they finish at the same time.

Remove kabobs from grill and transfer to a platter. Sprinkle chopped fresh parsley (2 tbs) over the top and squeeze lemon wedges (4) over the skewers to taste.

Serve immediately with extra lemon wedges on the side. Recommended accompaniments: rice, couscous, or a green salad.