Greek Shrimp Kebabs
Prep Time: approx. 10 Minutes
Marinating Time: 15 Minutes
Cooking Time: 5 Minutes
Servings: 4
|
2 Tbsp |
fresh lemon juice |
30 ml |
|
2 Tbsp |
white wine |
30 ml |
|
2 |
garlic cloves, minced |
2 |
|
1 tsp |
extra-virgin olive oil |
5 ml |
|
1 tsp |
dried oregano, crumbled |
5 ml |
|
1 tsp |
kosher salt |
5 ml |
|
1/4 tsp |
ground black pepper |
1 ml |
|
1lb 4oz |
large shrimp, shelled and deveined |
0.56 kg |
|
1 |
large onion, cut into quarters |
1 |
|
1 cup |
large cherry tomatoes |
240 ml |
|
4 |
whole wheat pita breads |
4 |
|
1/3 cup |
crumbled feta cheese |
80 ml |
Directions:
- Preheat a grill to high, prepare a hot fire or preheat the broiler. If using wooden skewers, soak 4 skewers in water for 30 minutes.
- In a large baking dish, combine the lemon juice, wine, garlic, oil, oregano, salt and pepper. Stir in the shrimp and let stand at room temperature for 15 minutes.
- Separate the onion layers. Alternately thread the shrimp, onion layers, and cherry tomatoes onto the skewers. Lightly oil the grill. Grill the shrimp, turning once, until cooked through, 5 to 6 minutes.
- Meanwhile, grill the pita breads, turning once, until heated through, 1 to 2 minutes.
- To serve, place a warm pita on each of 4 plates, top with a shrimp skewer and sprinkle with the feta.
Tip: To make quick work of shelling the shrimp, use small kitchen scissors. Cut the shell along the curved back of the shrimp, making a shallow cut in the shrimp as you go, then remove the peel. (Leave the tail on, if you like.) Then with your fingers, pull out the dark vein.
Information per serving:
K-Count: 4
Calories: 395
Protein: 38.8g
Carbs: 43.9g
Fat: 7.2g
Recipe courtesy of Kinetix
Click here to download as a pdf file
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