Vegetable and Shrimp Kebabs

by Editorial Staff

Grilled vegetables and shrimp are light and healthy kebabs that are quick and easy to prepare.

Servings: 4


  • Fresh shrimps (peeled) – 450 g
    Yellow zucchini (cut into slices 2.5 cm thick) – 2 pcs.
    Cherry tomatoes – 8 pcs.
    Bulgarian green pepper (cut into pieces of 2.5 cm) – 1 pc.
    Fresh parsley (chopped) – 1 tbsp
    Dried basil (crumbled) – 1 teaspoon
    Medium-sized champignon mushrooms – 8 pcs. (optional)
    Cooked rice for garnish – 2 cups (optional)
  • For Italian dressing:
    White wine vinegar – 1/4 cup
    Fresh parsley leaves (chopped) – 2 tbsp
    Fresh oregano (chopped) – 1 tbsp
    Olive oil – 2 tbsp
    Salt – 1/4 teaspoon.
    Ground black pepper – 1/8 teaspoon.
    Garlic (chopped) – 2 cloves


  1. Prepare an Italian salad dressing. To do this, combine all the ingredients for dressing in a large deep bowl and whisk lightly. Take 1/2 cup of the total mass, and cover the rest and refrigerate, use it at your own discretion (such a dressing can be stored in the refrigerator for up to 5 days). Turn on the grill to preheat to medium heat.
  2. In a small bowl, combine 1/2 cup Italian dressing, parsley, and basil. On 8 metal skewers, string vegetables, mushrooms and shrimps in turn. Place the kebabs on the grill rack and cook, uncovered, for about 3 minutes, turning the kebabs over once. Then grease the kebabs on all sides with dressing and cook, turning, about 3-4 minutes.
  3. Serve vegetable and shrimp kebabs with hot rice (optional).

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