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Grilled shrimp and feta kebabs
Try these deliciously easy-to-make grilled shrimp and feta kebabs that are perfect for your next backyard party. Grilling feta is delicious but can get a little messy. Luckily, Vijaya Selvarajum has the ultimate hack for us!
SERVES
3
TO
4
Ingredients
Shrimp and Feta Kababs
- 1 medium zucchini, shaved into ribbons with a y-peeler
- 2 red peppers, seeded and cubed
- 3 lemons, quartered
- 2 lbs large shrimp (16/20 count) peeled and deveined (tails on)
- 2 cups feta, cut into 1 inch cubes
- Drizzle with olive oil
- Salt and pepper to taste
Garnish
- ⅓ cup extra virgin olive oil
- Juice of 1 lemon
- 2 teaspoon greek oregano
- Salt to taste
- Parsley to garnish
Directions
Prep Your Veggies
- Peel 1 medium zucchini into a ribbon using a peeler.
- Dice 2 red pepper and remove the seeds.
- Cut 3 lemons into quarters.
- Set veggies aside.
Prep the Skewers
- Soak bamboo skewers in water for 10 minutes, and heat a grill on medium-high.
- Wrap a piece of feta with a small piece of zucchini ribbon and thread onto a skewer followed by a piece of shrimp and the cubed peppers. Repeat until the skewer is almost filled to the top. Lastly, pierce a wedge of lemon on the end of the skewer.
Time to Grill!
- Lightly brush kebabs with olive oil, and season with salt to taste.
- Grill for 2-3 minutes a side or until shrimp has cooked through and the veggies begin to slightly char. Remove from grill.
To Serve
- In a bowl, whisk together olive oil, lemon juice, oregano, and salt to taste. Pour mixture over hot kebabs, and garnish with fresh chopped parsley. Enjoy!
