Easy and flavorful shrimp kebabs made with oregano, olive oil, and lemon. Perfect for grilling or broiling—ready in minutes and great for parties or weeknight dinners.
Serves 10
- 1 1/2 to 1 3/4 pounds (about 50) large shrimp, peeled
- 10 12-inch bamboo skewers, soaked in water for 15 minutes
- Olive oil (for brushing)
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
- Salt and freshly ground black pepper, to taste
- 2 lemons, cut into wedges (for serving)
- Thread 5 shrimp onto each skewer, piercing each shrimp in two places to keep them secure.
- Arrange the skewers on a large plate or roasting pan.
- Brush both sides of the shrimp with olive oil, then sprinkle with oregano, salt, and pepper. (You can prepare the skewers up to 8 hours in advance. Cover with plastic wrap and refrigerate.)
- Preheat the grill or set the broiler to medium-high.
- Grill or broil the shrimp for 1 to 2 minutes per side, or until they are opaque and cooked through.
- Transfer the skewers to a serving platter and garnish with lemon wedges.
recipe cehnc
photo credit shutterstock.com
