Moroccan Grilled Shrimp & Vegetable Skewers
This dish is a vibrant and flavorful mix of juicy shrimp and colorful vegetables. The shrimp are marinated in a tangy yogurt mixture infused with exotic Ras El Hanout spices, while the veggies soak up a delicious blend of olive oil and more Ras El Hanout. Skewer the marinated shrimp and vegetables and grill to perfection, creating a dish that is not only visually appealing but also bursting with mouthwatering flavors. Perfect for a light and healthy meal that will transport your taste buds to North Africa.
— 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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