Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice (from about 2 medium lemons)
  • 1 tablespoon Lemon Zest
  • 4 cloves Garlic, finely minced or pressed
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/4 teaspoon Red Pepper Flakes (Optional)
  • 5 lbs Large Raw Shrimp (Prawns), 21/25 count, peeled and deveined
  • 1 large Red Bell Pepper, cut into 1-inch squares
  • 1 large Yellow or Orange Bell Pepper, cut into 1-inch squares
  • 1 medium Red Onion, cut into 1-inch squares, layers separated
  • 2 tablespoons Fresh Parsley, chopped (for garnish)
  • Neutral Oil (e.g., Canola), as needed (for oiling the grill)

Instructions:

  1. Whisk the Marinade: In a medium bowl, combine all the Marinade ingredients (oil, lemon juice, zest, garlic, herbs, salt, pepper, and chilli flakes). Whisk vigorously until emulsified.
  2. Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade. Toss gently to ensure they are fully coated. Cover and refrigerate for exactly 30 minutes (do not exceed 45 minutes).
  3. Prep Vegetables and Skewers: Cut the bell peppers and red onion into uniform 1-inch pieces. If using wooden skewers, soak them fully in water for at least 30 minutes.
  4. Thread the Kabobs: Remove the shrimp from the marinade and discard the residual liquid. Thread the shrimp and vegetables onto the skewers, alternating the ingredients (e.g., onion, red pepper, shrimp). Aim for 3–4 shrimp per skewer, leaving a small gap between pieces.
  5. Preheat and Oil: Preheat your grill (BBQ or grill pan) to medium-high heat (approx. 400°F / 200°C). Lightly dip a folded paper towel in neutral oil and use tongs to wipe the hot grill grates to prevent sticking.
  6. Grill: Place the kabobs directly on the hot grill. Cook for 2–3 minutes per side (4–6 minutes total). Turn only once. The shrimp is done when it is opaque pink throughout and curled into a ‘C’ shape.
  7. Serve: Transfer the cooked kabobs to a serving platter. Let them rest for 2 minutes. Sprinkle generously with fresh chopped parsley and serve immediately.