Sometimes the inspiration for making a particular recipe comes from something fun and interesting and sometimes, it comes from something far less so. I was de-cluttering one of our kitchen drawers when I came across some neat shish-kabob cables that we bought last year and have yet to try. I decided to leave them out on the counter (as a visual reminder) and went to work looking for a recipe to try. I have made kabobs with chicken or beef, but never with shrimp, so I thought I would give it a try. I did a quick search on the internet and found this recipe on the food network. The original recipe says to brush the marinade on and leave for a mere 10 minutes. I did this, but in the future I would marinate for longer. That said, I enjoyed this recipe because it pushed me to try something different and it tasted great. I will definitely be making this again.
I started off by gathering some delicious ingredients, and boy, is summer a great time for produce: summer squash, red pepper, zucchini, cherry tomatoes, mushrooms, and red onion.
The marinade was fairly simple: 1/2 cup olive oil, 3 garlic cloves, minced, 1 Tb. fresh oregano, 1 lemon, zest and juiced, and salt and pepper. If you have your own favorite marinade, you can use that.
Then I prepped all of the kabob ingredients, including raw shrimp
I love how colorful these are!
Brush marinade over ingredients
Leave for 10 minutes. As mentioned above, in the future I would marinade this for longer.
Preheat your grill and then grill until cooked through, basting with additional marinade. Every couple of minutes, I turned the kabobs, to ensure even cooking. The original recipe suggested 4 minutes or until cooked, and I cooked mine for about 10-15 minutes. It all depends on the cooking temperature as well. Aside from the onion all of the vegetables used, cook fairly quickly.
This was really tasty!
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