Moroccan Vegetable Skewers, Sweet and Spicy Shrimp Skewers
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Skewer Recipes

Enjoy the taste of summer with my trio of delicious Skewer Recipes for your grilling pleasure! Tandoori Chicken, Sweet & Spicy Shrimp and Moroccan Vegetable will liven up your weeknight dinner table and they're so easy to make.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Entree
Cuisine: Middle Eastern
Keyword: grill recipes, skewers
Servings: 8
Calories: 356kcal
Author: Chef Dennis Littley

Ingredients

Tandoori Chicken

  • 3/4 cup plain Greek yogurt
  • 2 Tablespoons olive oil
  • Juice from 1/2 a lemon
  • 1 tablespoon finely minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon garam masala
  • 1 tablespoon paprika (your choice hot sweet or smoked)
  • 1 teaspoon ground cumin lightly toasted
  • 1 teaspoon ground coriander lightly toasted
  • 1/2 teaspoon sea salt
  • 1 pound chicken tenderloins or boneless breasts or thighs cut into strips

Sweet and Spicy Shrimp

  • 1 lb . 16/20 shrimp peeled and deviened wild caught gulf shrimp
  • 1/2 Tablespoon minced garlic
  • 2 Tablespoons chili sauce
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoon crushed pineapple
  • 2 Tablespoons honey
  • Juice from one lime
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • chopped cilantro for garnish
  • 1 cup fresh pineapple peach or mango cubes
  • 1 cup red onion chunks
  • 1 cup bell pepper chunks

Moroccan Vegetable Skewers

  • 2 zucchini sliced into wheels, green or yellow
  • 1 pint grape tomatoes
  • 1 large sweet onion sliced and separated into 1"
  • 1 lb button mushrooms
  • 6 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • 3 cloves garlic
  • 1/4 teaspoon curry
  • ¼ teaspoon ground cumin
  • 1 teaspoon paprika
  • teaspoon light chili powder
  • ½ Tablespoon sea salt
  • ½ tsp ground black pepper
  • ½ bunch fresh parsley finely chopped
  • ½ bunch fresh cilantro finely chopped

Instructions

Tandoori Chicken

  • Mix all of the ingredients (except for the chicken) and place in a gallon size freezer bag
  • Add the chicken to the bag and marinate in the fridge for 1-2 hours or overnight if possible.
  • Remove the bag of chicken from the fridge and allow to come to room temperature.
  • Remove the chicken from the marinade and place on a skewer.
  • Grill chicken until cooked, about 5 minutes per side.

Sweet and Spicy Shrimp

  • Place peeled and deveined shrimp in a large Ziploc freezer bag.
  • Combine garlic, ginger, chili paste, soy sauce, pineapple, honey, lime juice, salt, and oil in a large bowl. Whisk thoroughly.
  • Set aside half of the marinade and add the mixture over shrimp and refrigerate for two hours.
  • Do not marinate too long it will begin to cook the shrimp.
  • Place shrimp on skewer alternating with fruit, pepper, and onion
  • Brush with remaining marinade and place on lightly oiled grill and cook for about 3-5 minutes per side
  • sprinkle with chopped cilantro and serve on a bed of rice

Moroccan Vegetable Skewers

  • Place all the ingredients into the food processor (except herbs and veggies) Pulse 6-8 times to ensure garlic is minced.
  • Place cut veggies into large ziplock freezer bag
  • Add chopped parsley and cilantro to mixture and pour into bag, completely coating veggies.
  • Seal bag and refrigerate for at least 4 hours
  • Remove bag from fridge and place veggies on skewers alternating for color.
  • Grill over a medium heat for 12-15 minutes turning as needed.
  • Serve over rice or grains and enjoy!

Notes

Tips for Grilling Skewers-
1. Soak wood skewers for at least an hour before using so they don't burn as easily
2. Put a light coating of oil onto grill grates to keep skewers from sticking
3. Sometimes indirect heat is a great way to make sure your skewers don't burn. After getting some color on the skewers move to indirect heat to finish cooking.

Nutrition

Calories: 356kcal | Carbohydrates: 18g | Protein: 29g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 180mg | Sodium: 1429mg | Potassium: 849mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1870IU | Vitamin C: 58.5mg | Calcium: 133mg | Iron: 2.8mg