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Grilled Shrimp Skewers and Lamb Skewers

Can someone please tell me what happened to the Summer?  How is it almost gone already?  Didn’t it just get here? Sigh…well, with 30 days left, I need to get some of these tasty grilling recipes I wanted to make.

Y’all know I LOVE to grill.  Year.  Round. Doesn’t matter if it’s sunny, rainy, or snow, or ice, I’ll grill. Ya just can’t beat that flavor!  I’ll grill anything as you know and grilled pizza is one of my favorite things to grill.

I like quick and easy during the week so these skewers fall perfectly into that category. I’m a big seafood person and lamb is oh so yummy so why not have both?  Shrimp and lamb?

lamb skewers

In today’s post, I’m going to share both recipes with you!

I marinate whatever I’m cooking the night before.  For shrimp kabobs, I make a simple marinade that’s white wine, lemon juice, parsley, kosher salt, and pepper; it really brings out the flavor of the shrimp.  I cut up the vegetables into chunks and season them with salt and pepper.

Another great thing about kabobs is that you can make them with your kids!  Each year when my nephews come to visit, they were just here a couple of weeks ago, I think of something for us to cook together.  This year it was Naan pizzas and last year it was kabobs.  I cut up the meat and vegetables small enough so their hands will easily be able to add them to the skewers.  We have such a good time and it’s a way for us to spend some special time together and learn about healthy eating (as with most kids, they aren’t big fans of veggies)!

lamb skewers

We like our veggies al dente (meaning they are firm, but not crunchy) and shrimp cooks quickly so after 10-15 minutes, the kabobs are ready and it’s time to eat!

Because shrimp cook quickly, if you prefer your veggies more done, it’s best to put the shrimp on one skewer and the veggies on another so the shrimp don’t overcook.  If you’ve never grilled shrimp, there is a fine line between done and mushy.  When overcooked, they are mushy and just gross.

Shrimp skewers

With the lamb, you won’t have the problem with mushiness if they are cooked too long. It will, however, be tuff and who wants tough lamb?  Equally as gross.  I like my lamb medium.  What I have found with many things when cooking even when you take them off the grill, out of the pan, off the fire, what you’re cooking continues to cook so keep that in mind.  I like my lamb medium.

The lamb is done the same way as the shrimp, but of course with different spices.

 

Grilled Shrimp and Veggies Kabobs Skewers

Shrimp and vegetable kabobs

 

Prep time: 1.5 minutes (includes marinating time)

Total time: 2 hours

Ingredients

  • 1 dozen shrimp
  • 2 T white wine
  • 1/2 T olive oil
  • 4 cloves of garlic
  • 1 zucchini, sliced
  • 1 squash, sliced
  • 1 package of cherry tomatoes
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • Salt
  • Pepper

Directions

  1. Pour olive oil onto the shrimp.
  2. For the shrimp marinade, pour the white wine into a plastic resealable bag.  Add the garlic.
  3. Place the shrimp into the bag, shake so the shrimp is covered with the marinade and place in the refrigerator for at least 1 hour.
  4. While the shrimp is marinating, cut up the vegetables into chunks.
  5. Sprinkle the vegetables with salt and pepper to taste.  Place the vegetables into a plastic resealable bag.  Shake the bag so all of the vegetables are covered with seasoning.  Place it into the refrigerator until the shrimp is ready.
  6. Once your shrimp have marinated and are ready, fire up the grill!
  7. Slide the shrimp and vegetables onto the skewers and lay on the ventilated pan.
  8. When your grill is ready, place the kabobs while on the pan onto the grill.
  9. Cook for 10-15 minutes.

 

Grilled Lamb and Veggies Kabobs Recipe

lamb and vegetable kabobs

 

Prep time: 2.5 hours (includes marinating time)

Total time: 3 hours

Ingredients

  • 1 medium-sized lamb shank
  • 2 fresh rosemary sprigs
  • 1/2 T dried thyme
  • 1/2 t dried rosemary
  • 1/2 t parsley
  • 1 T olive oil
  • 1/2 t black pepper
  • 1 t kosher salt
  • 1 small red onion, cut into chunks
  • Cherry tomatoes
  • Tzatziki Sauce for dipping (optional)

Directions

  • Remove the fat from the shank.
  • Cut the lamb shank into chunks
  • Rub the olive oil on the shank so that it is covered.
  • Cover the lamb shank with the seasonings and let marinate for a minimum of 2 hours.
  • Place on a hot grill for 20-25 minutes.  This is based on how you like your meat cooked.  I like mine medium.

 

What’s your favorite quick and easy meal?

 

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