Tag Archives: kebabs

Shrimp Tikka with Mango Chutney


For Shrimp:
1/4 Cup Extra Virgin Olive oil
2 Tbsp fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 tsp)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
1 Tbsp Tikka Masala Blend

2 pound large shrimp in shell, peeled, leaving tail fan attached

For Chutney:
1 tsp Ground Cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 Cup chopped red onion
1 to 2 tsp minced fresh jalapeño with seeds
3 Tbsp fresh lime juice
3 Tbsp thinly sliced mint
3 Tbsp chopped cilantro


Marinate shrimp:
Purée all ingredients for marinating shrimp, (except the shrimp, silly), with 1/2 tsp salt in a blender until smooth. Pour pureed marinade into a sealable bag, then add shrimp. Shake shrimp in bag to coat and allow to marinate at cool room temperature, turning bag occasionally, 30 minutes total. Make chutney while shrimp marinate.

Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with cumin.

Make kebabs:
Prepare grill for direct-heat cooking over hot charcoal (or over medium-high heat for gas grilling). Thread about four marinated shrimp onto each skewer, leaving small spaces between each piece. Put on a tray.

Oil grill rack, then grill shrimp skewers, covered only if using a gas grill, turning skewers once, until just cooked through, 4 to 6 minutes total.

Serve with chutney.

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Grilled Shrimp Kebabs

1 lbs fresh shrimp peeled and de-veined
1 yellow bell pepper cut into 1” squares
1 red bell pepper cut into 1” squares
1 yellow onions, quartered
1 small zucchini, sliced ½” thick coins
1/3 Cup Extra Virgin Olive Oil, Arbequina, Leccino, or Arbosona.
Juice of 1 lemon
1 tsp Prime Sea Seasoning
1/4 tsp Roasted Garlic Powder
1 Tbsp Greek Seasoning Blend
Coarse Ground Black Pepper


Mix together the Olive Oil, lemon juice, Roasted Garlic Powder, and Greek Seasoning. Take two bowls, placing the shrimp in one bowl and the vegetables in another bowl. Divide the oil and juice mixture between the two bowls. Sprinkle 1/4 tsp of Prime Sea Seasoning over each bowl and toss to coat. Cover the bowls and refrigerate ingredients for 2 hours, stirring after one hour.

Prepare your skewers according to directions. If using wood or bamboo skewers, you usually soak them in water before using, this prevents them from catching fire and burning the ends off.

Prepare your grill so that you have a medium heat.

Take a skewer and start with a shrimp, piercing through the tail and head (so that it makes a “C” shape on the skewer), and slide it down to the bottom of your skewer. Alternate veggies and shrimp, getting at least 4 to 5 shrimp per skewer. Repeat process until you run out of shrimp or skewers. If you have leftover ingredients, you can always sauté them in a pan in a little Olive Oil. Place the skewers on a rimmed cookie sheet and sprinkle the kebabs with a few more dashes of the Prime Sea Seasoning and some coarse ground black pepper. (Wash and dry the cookie sheet – you’ll need it again later).

Before placing kebabs on your grill, lightly brush the grill with olive oil to prevent skewers from sticking.

Arrange kebabs on the grill and cook, about 2 to 3 minutes per side. The shrimp will cook very quickly so there isn’t much need to worry about under-cooking them.

Remove from the grill and place on the clean, dry, rimmed cookie sheet. Serve immediately.

Rory says: I love to serve kebabs with a delicious rice pilaf or old-school green goddess salad.

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Peruvian Kebabs

4 Cloves Garlic, peeled
1 Tbsp Ground Cumin
1/4 Cup Aji Panca Chile Powder
3 Tbsp Pinot Noir Red Wine Vinegar
3 Tbsp Olive Oil
1 Tsp Black Pepper, Fine Ground
1-1/2 lb Beef Top Sirloin

Heat a dry skillet over medium heat, and toast the peeled garlic until cloves are browned on all sides. Remove from skillet and transfer to small bowl to cool. Add cumin to the skillet and toast over medium-low heat until fragrant, about two minutes.

Use a food processor to combine the cumin, peeled cooled garlic, Aji Panca Chile Powder and vinegar. Pulse mixture until ingredients are well combined. While the food processor is still running, slowly add olive oil to the spices and pulse, until thick chile-garlic paste forms. Season the paste with salt and pepper.

Cut sirloin into strips about 3 inches long, 1-1/2 inches wide and 1/4 inch thick. Thread the pieces individually onto a skewer.  Arrange the beef  skewers in a lightly-oiled baking dish, spreading the chile-garlic marinade over the top of the meat with a spoon, coating both sides of the beef strips. Cover dish with foil or plastic wrap, and chill in the refrigerator for 2 to 4 hours.

Prepare a hot grill outdoors, or preheat a dry grill pan over high heat. Drain marinade from the meat, throwing out the excess marinade. Arange skewers on the preheated grill or indoor grill pan, and cook kebabs until sirloin strips are sizzling and cooked through, about 3 to 4 minutes per side. Serve immediately.

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‘Flavors of Morocco’ cookbook

cookbook-flavors-of-morocco-2016Flavors of Morocco. ($24.95) As we head into fall and cooler weather, thoughts turn to warm, hearty meals, and rich, savory flavors.

You might not know it yet, but Moroccan food is just the thing you’re hungry for, with its spicy tagines, kebabs, meat-filled pastries, and stuffed tomatoes.

Because of its close proximity and similar climate to its neighbors across the Mediterranean Sea, North African cuisine shares many common elements with European cooking, but with some distinct cultural and culinary differences.

Essays sprinkled throughout Flavors of Morocco give the reader great information about the country’s culture, geography and history, and give these “exotic” recipes more context.


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Smoky Shrimp and Sausage Skewers


3/4 Cup Olive Oil (loving Chipotle Olive Oil or Blood Orange Olive Oil in this recipe!)
4 large garlic cloves, pressed
2 tsp Thyme Leaf
5 tsp Smoked Paprika
4 tsp Sherry Vinegar
3/4 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Crushed Pepper Flakes
12 uncooked extra-large shrimp (13 to 15 per lb), peeled, de-veined
12 1-in-long pieces andouille or other fully-cooked, smoked sausages (such as linguiça; about 16 oz)
12 cherry tomatoes
12 2-layer sections of onion wedges
Nonstick vegetable oil spray

You’ll also be needing long metal skewers (or well-soaked bamboo skewers (so they don’t burn on the grill) for this recipe.

Make the glaze: Whisk together the olive oil, garlic, thyme, smoked paprika, Sherry, salt, black pepper, and crushed red pepper in medium bowl to blend. Transfer half of the glaze to a small bowl and set aside for later use at the table.

Add the other ingredients to the skewers in rotating order: shrimp, sausage pieces, cherry tomatoes, and sections of onion wedges (should make about 6 large skewers). Arrange skewers on large rimmed baking sheet.  [DO AHEAD: Skewers can be made up to 6 hours ahead.]

Cover and chill skewers and bowls of glaze separately.

Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Brush skewers on both sides with garlic-paprika glaze. Grill until shrimp are opaque in center, turning and brushing occasionally with more glaze, 6 to 8 min.

Remove skewers to a large platter, and serve with remaining bowl of glaze.

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