Moroccan Grilled Shrimp & Vegetable Skewers
Get ready for a delightful meal with these Ras El Hanout shrimp and vegetable skewers! Marinate the juicy shrimp and fresh veggies to infuse them with delicious flavors before grilling them to perfection on skewers. The vibrant colors and enticing aroma will surely whet your appetite, making this a fantastic dish to savor and share with loved ones.
— Constant Cookbook
Ingredients
- 1 lb shrimp, shelled, leave tail on
- 1 whole roasted red bell pepper from jar, cut 1" squares
- 3 zucchini, cut into 1/2" chunks
- 1/2 pint cherry tomatoes
- 1 pint mushrooms
- Bamboo skewers, soaked in water for 30 minutes
- Shrimp Marinade
- 3 T low-fat yogurt
- 2 tsp Ras El Hanout
- salt & pepper
- Vegetable Marinade
- 3 T olive oil
- 2 tsp Ras El Hanout salt & pepper
Instructions
- Marinate both shrimp and vegetables for 1 hour. In meantime, make sure the bamboo skewers are soaked so that they don't burn.
- Shrimp: Alternate shrimp and red bell pepper on skewer. Pre-heat BBQ grill. Grill 1 minute each side on med-high flame.
- Vegetable: Alternate vegetables on each skewer. Grill 2-3 minutes each side on med-high flame.
Cook Time
0M
Prep Time
PT0M
Yield
Serves 6
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