Moroccan shrimp and vegetable skewers
makes 6 skewers
Deliciously smoky grilled shrimp
and vegetable skewers coated in a Moroccan-spiced lemon and olive
oil marinade.
6 metal or wooden skewers (soak
wooden skewers in water before use)
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove — minced
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon cinnamon
¼ teaspoon salt
18 large uncooked shrimp — peeled
1 red pepper — cut into small pieces
1 zucchini — sliced into rounds
1 red onion — cut into small wedges
1 tablespoon finely chopped flat-leaf parsley
MIX together the olive oil, lemon juice,
garlic, cumin, coriander, cinnamon and salt in a small bowl until
well combined. THREAD the shrimp and vegetables onto the skewers,
then brush evenly with the marinade. PLACE the skewers in the fridge
and marinate for at least 30 minutes. COOK the skewers on a hot
grill for 8 minutes, turning and brushing regularly with the
marinade. SPRINKLE the cooked skewers with the chopped parsley and
serve.
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