SHRIMP KEBABS
My brother and I made kebabs for our dad one Father’s Day—it seemed like the perfect summer Sunday dinner. They take a little time to put together, but they cook super fast, especially when using shrimp. I love making kebabs for a party because I usually have someone with me in the kitchen (usually my brother). Meal prep is always better with a buddy. SERVES 4 TO 6
PREP TIME: 15 minutes
COOK TIME: 15 minutes
1 pound raw shrimp, peeled and deveined
1 red onion, quartered and separated into layers
1 large zucchini, quartered and diced
½ pound salmon
1 to 2 tablespoons extra-virgin olive oil
½ tablespoon garlic powder
Salt
Freshly ground black pepper
- Preheat the grill to medium-high heat.
- On a baking sheet, lay out the shrimp, onion, and zucchini. Carefully spear a piece of shrimp, a piece of onion, a piece of zucchini, and piece of salmon onto a kebab skewer. Repeat until the skewer is almost full. Repeat with the remaining skewers until the ingredients are all used.
- Drizzle some olive oil evenly over the kebabs, and season with the garlic powder, salt, and pepper. Grill (or sauté in a large skillet over medium-high heat) for 5 to 7 minutes on each side, or until the shrimp are pink and the veggies are tender.
- Use a fork or tongs to slide the kebabs off the spears, and serve hot.
VARIATION 1 BBQ SHRIMP KEBABS: Brush the kebabs with BBQ Sauce (here) before cooking.
VARIATION 2 CHICKEN, STEAK, AND SHRIMP KEBABS: Add more protein to your kebabs with diced chicken breast and diced steak (a thin, cheaper cut will do just fine). Make sure the chicken is done before removing it from the heat—cut it into smaller pieces so you don’t overcook the shrimp and beef.
PREP TIP: Assemble the kebabs a day or two ahead of time so all you’ll have to do is cook them when it’s time to eat.
