SHRIMP

KABOBS

GRILLED CHICKEN SKEWERS

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WHY YOU'LL LOVE THEM

– Fast. Not including the time it takes for the shrimp to marinade, you can have a tasty meal ready in under 30 minutes. – Easy. Prep the veggies, pop the shrimp in a homemade marinade, skewer all of the healthy ingredients together, and grill until perfectly cooked and tender. – Low Carb. Only 6 net carbs per serving make this the ultimate keto-grilling recipe.

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INGREDIENTS

Large shrimp Bell peppers Red onion Cherry tomatoes Zucchini Baby Bella mushrooms Olive oil Garlic Paprika Oregano Salt and Black pepper

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Prepare the Shrimp and Vegetables

Ensure that the shrimp are peeled and deveined, leaving the tails intact for easy handling. Cut the bell peppers and red onion into chunks of similar size. Slice the zucchini into rounds, and gather the cherry tomatoes. Set aside.

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Create the Marinade

In a mixing bowl, combine olive oil, minced garlic, paprika, dried oregano, salt, and black pepper. Whisk the ingredients together to form a flavorful marinade.

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Marinate the Shrimp

Place the shrimp in a separate bowl and pour the marinade over them. Toss gently to coat the shrimp evenly. Allow the shrimp to marinate for approximately 15-20 minutes to enhance their taste.

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Skewer the Ingredients

Preheat your grill to medium-high heat. Thread the marinated shrimp onto the skewers, alternating with the prepared bell peppers, red onion, cherry tomatoes, and zucchini slices. Assemble the skewers according to your preference, leaving a little space between each ingredient for even cooking.

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Grill the Kabobs

Place the assembled kabobs on the preheated grill. Cook for about 3-4 minutes per side, or until the shrimp turns opaque and the vegetables are tender and lightly charred. Be cautious not to overcook the shrimp to ensure they remain juicy and tender.

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Serve and Enjoy

Once the shrimp kabobs are grilled to perfection, carefully remove them from the heat. Transfer the kabobs to a serving platter and garnish with a sprinkle of fresh herbs, such as parsley or cilantro. These kabobs are best enjoyed immediately, served hot off the grill.

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