For me, kabobs is one of those recipes that I can’t imagine going an entire summer without making. There’s so many different variations of kabobs that can be made, and one of the great things about kabobs is how easy it is to meet a variety of taste buds for an entire group of people simply by varying the protein and/or vegetables placed onto the kabob skewers.
Preston and I often make steak kabobs, but last week decided to mix things up after I saw an ad in a magazine featuring chorizo on kabob skewers. This led to Preston and I contemplating how to mix things up in the kitchen, and the idea for Shrimp and Chorizo Kabobs was born.
15-20 large shrimp
12 oz chorizo
1 large zucchini
1 large red pepper
6 cloves of garlic, minced
1 tbl dried basil
1 tbl dried oregano
Sea salt and pepper to taste
- Cut zucchini into slices and red pepper into chunks (they need to be large enough to stay on a kabob skewer).
- In a large mixing bowl, place the zucchini slices, red pepper chunks, garlic, basil, and oregano. Coat vegetables with olive oil (approximately 3 tablespoons). Add sea salt and pepper per taste preferences. Mix well, set aside, and let marinate for at least 15 minutes (the longer the better).
- Slice the chorizo into slices.
- Peel the shrimp if it hasn’t already been peeled. In a bowl mix the shrimp with olive oil (enough to coat, approximately 2 tablespoons) and sea salt and pepper to taste.
- Place chorizo, shrimp, and vegetables onto skewer sticks.
- Cook kabobs on the grill for about 10 minutes, turning halfway through cooking time.
- Serve kabobs alongside your favorite starch. I served them with brown rice.
QOTD: What is your favorite combination of protein and vegetables to make kabobs with?