Grilled Shrimp and Vegetable Skewers

Instructions

1. Step 1

   If using bamboo skewers, submerge them in water while preparing the other ingredients.

   Timer: 30 min (fixed)

   Cookware: skewers

2. Step 2

   Preheat the grill to medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

3. Step 3

   Whisk the olive oil, lemon juice, garlic, paprika, oregano, salt, and black pepper together in the mixing bowl.

   Ingredients used: 2.0 gr Black Pepper, 2.0 gr Dried Oregano, 12.0 gr Garlic, 30.0 ml Lemon Juice, 45.0 ml Olive Oil, 5.0 gr Salt, 4.0 gr Smoked Paprika

   Cookware: mixing bowl, whisk

4. Step 4

   Core the bell peppers, trim the zucchini, and peel the onion. Cut them into roughly 3 cm pieces, then add them and the whole cherry tomatoes to the marinade.

   Ingredients used: 2.0 piece Bell Pepper, 16.0 piece Cherry Tomato, 1.0 piece Red Onion, 2.0 piece Zucchini

   Cookware: cutting board, knife, mixing bowl

5. Step 5

   Add the shrimp, toss everything to coat, and refrigerate for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 600.0 gr Shrimp

   Cookware: mixing bowl

6. Step 6

   Thread the marinated shrimp and vegetables alternately onto the skewers. Discard any marinade left in the bowl.

   Cookware: mixing bowl, skewers

7. Step 7

   Grill the skewers over medium heat for 3–4 minutes per side, turning once, until the vegetables are lightly charred and the shrimp are opaque and reach 63°C internally.

   Timer: 8 min (fixed)

   Cookware: grill, instant-read thermometer, tongs