Let's get grilling with some Tropical BBQ Shrimp Kebabs!
We don't know about you guys, but we think it's about that time to start dusting off the barbecues (if you haven't already)!!
Today's recipe is really all about the marinade - after that it's as simple as throwing it on the grill! So save this one down, because whether you try it out this weekend or in the heat of summer, it's soon to be a family grill favourite!
✨Recipe✨
Ingredients
Marinade
¼ cup extra-virgin olive oil
¼ cup fresh lemon juice
½ cup pineapple juice
4 garlic cloves minced
1 tbsp fresh grated ginger
3 tablespoons honey
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 teaspoon paprika
Kebab
1 pound shrimp (26-30 medium sized) peeled and deveined
1/2 pineapple cubed
2 medium zucchinis sliced thick
1 red onion cube/wedged
2 medium red peppers cubed/sliced thick
Lemon wedges & chili flakes for serving
How-To:
If your shrimp are frozen, be sure to give time for defrosting. Peel and devein shrimp. Set aside.
Ready your other kebab elements (cube pineapple, slice zucchini, etc.). Set aside.
In a large bowl, combine all wet ingredients of marinade. Whisk until well combined. In a separate small bowl, combine all dry ingredients. Whisk until well combined.
Add dry ingredients to large bowl containing wet ingredients. Whisk until well combined.
Add shrimp and veggies/pineapple to bowl with marinade, tossing until everything is evenly coated.
Let marinade for minimum of 30 minutes. If time permits, cover and place in fridge for 1-2 hours.
Thread the shrimp, veggies, and pineapple onto the skewers alternating as you go. Reserve the rest of the sauce to brush over the skewers while cooking!
Preheat a grill over medium heat until you reach a steady temperature between 350º-400ºF. Place the skewers on the grill, and grill for 5-6 minutes per side, or until the shrimp is pink and cooked through. Brush with extra marinade as you grill. Serve immediately.
Let us know in the comments below if you give this one a try!