These Mediterranean Shrimp and Veggie Skewers are the perfect easy meal for grilling season. Flavorful marinades make these grilled skewers anything but boring. Asparagus, cherry tomatoes, and red onion are skewered and then drizzled with a flavorful marinade with turns into a vinaigrette to top them with later. The shrimp is marinated in a delicious yogurt-based mixture with tons of flavor. This meal is light, healthy and delicious.
Course Appetizer, dinner, lunch, Main Course
Keyword grilled shrimp, shrimp skewers
Prep Time 5minutes
Cook Time 15minutes
Inactive marinating time 4hours
wooden or metal skewers
grill pan or outdoor grill
For the Shrimp (makes 4 skewers)
1lbshrimpjumbo, peeled, deveined
1/2cupplain non-fat Greek yogurt
For the Vegetables (makes 8 skewers)
1tbspred wine vinegar
For the Shrimp
Combine all ingredients (except the shrimp) and whisk together to form the marinade.
Toss the shrimp in the marinade. Cover and place in the fridge for at least 4 hours to marinate.
Skewer the shrimp on wooden or metal skewers. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
Cook on a grill pan or grill on medium high heat, flipping once until cooked through.
For the Vegetables
Wash the vegetables. Trim the end off the asparagus.
Chop the onion into large chunks, big enough to skewer. Chop the asparagus into 1.5-2" pieces.
Combine all ingredients (except the vegetables) in a small bowl to form the vinaigrette.
Skewer the vegetables on wooden or metal skewers, alternating and creating a pattern. If using an outdoor grill, soak your skewers in water to soften them. If using a grill pan, this is unnecessary.
Place the skewers in a dish and pour the vinaigrette on top.
Let the vegetables sit until you are ready to cook them.
Grill the vegetables until cooked (if using a grill pan, cook for about 10 minutes, covering with a lid and flipping frequently).
Drizzle the remaining vinaigrette from the bowl on top of the cooked skewers before serving.