| Prep: 45 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 14g | 2g | 16g |
| sugars | fibre | protein | salt |
| 8g | 3g | 46g | 2g |
Why I Love Saudi Arabian Grilled Shrimp and Vegetable Kebabs
The heart-clenching aroma, the appetizing display of colors, and the bold fusion of flavors that dance on the palate—it’s hard not to love the Saudi Arabian Grilled Shrimp and Vegetable Kebabs. Craftily incorporating the traditional flavors of the Middle East, this dish whisper tales of faraway lands while sitting comfortably on your local dining table.
Global Cooking Meets Local Ingredients
As a New Yorker, the city has not only been a backdrop to my stage performances but has also served as my culinary stage. New York’s diverse food scene is a testament to the coalescence of varying cultures, and it inspires me to broker a similar marriage between foreign recipes and local ingredients, just like these delightful kebabs.
The Grilled Shrimp and Vegetable Kebabs mirror the multicultural soul of my home city. Packed with freshly-harvested veggies and succulent shrimp, this dish represents a celebration of simplicity, wholesomeness, and diversity.
The Inspiration & Complementary Elements
Taking cues from renowned international chefs like Yotam Ottolenghi , my version of the Saudi Arabian kebabs infuses the essence of Middle Eastern spices with the freshness of locally sourced ingredients. While Ottolenghi may not directly inspire every recipe, his approach to Middle Eastern cuisine has undoubtedly puppeteered my creative strings.
The spicy undertones of ground cumin, coriander, turmeric, and paprika pair impeccably well with the sweet and tangy dressing of fresh lemon juice, olive oil, and garlic, transforming the ordinary shrimp and mixed veggies into mouthfuls of exotic flair.
If you’re looking to craft a wholesome meal around these kebabs, consider coupling it with a simple Basmati rice dish or a refreshing Fattoush salad. The mild flavors of the rice and the herbal zest of the salad would prove to be the perfect partners for our flavorful kebabs.
In essence, this recipe allows me to do what I love—exploring the global culinary landscape while staying true to the vibe of my vibrant city. It’s a beautiful concoction—not just of flavors but also of cultures, narratives, and personal memories—all skewered together on a wooden stick!
What You’ll Need
- 2 lbs of fresh large shrimp, peeled and deveined
- 2 yellow bell peppers, cut into 2-inch pieces
- 2 red bell peppers, cut into 2-inch pieces
- 2 large zucchinis, cut into 1-inch thick rounds
- 2 large yellow squashes, cut into 1-inch thick rounds
- 1 large red onion, cut into wedges
- 12 wooden skewers, soaked in water for 30 minutes
- 1/2 cup of extra-virgin olive oil
- 1/4 cup of fresh lemon juice
- 4 cloves of garlic, finely minced
- 1 tablespoon of ground cumin
- 1 tablespoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- Salt and freshly ground black pepper to taste
- Freshly chopped parsley for garnish
Method
Step One
Start by soaking your wooden skewers in water for about 30 minutes. This will prevent them from burning while grilling.
Step Two
In the meantime, prep your vegetables and shrimp. Cut the yellow and red bell peppers, zucchinis, yellow squashes into the specified chunks and wedges. Also, make sure your shrimp are peeled and deveined.
Step Three
While your skewers are soaking and your ingredients are prepared, create your marinade. Mix together the extra-virgin olive oil, fresh lemon juice, finely minced garlic, ground cumin, ground coriander, turmeric, paprika, salt, and the freshly ground black pepper.
Step Four
Toss the vegetables and shrimp in the marinade, making sure everything is well-coated, then let the mixture sit for 10 to 15 minutes to allow the flavors to meld.
Step Five
Now that your skewers are soaked and your ingredients are marinated, you can start assembling your kebabs. Start by threading a piece of yellow bell pepper onto a skewer, then a shrimp, followed by a piece of zucchini, a shrimp, a piece of red bell pepper, a shrimp, and so on until the skewer is full.
Step Six
Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to avoid the kebabs from sticking.
Step Seven
Place your assembled kebabs on the grill and cook for about 2-3 minutes on each side or until the shrimp is pink and the vegetables are lightly charred.
Step Eight
Once cooked, remove the kebabs from the grill. Let them cool for a few minutes.
Step Nine
Garnish your Grilled Shrimp and Vegetable Kebabs with freshly chopped parsley and serve. Feel free to squeeze a bit of fresh lemon over the top for an added zing.
