Kebobs are a quintessential summer grilling menu. Kids love them, adults love them, and they’re easy to make. You can cook a variety of vegetables and meats and everyone can choose what they like. Serve it with a side of rice and you have a complete meal. It’s a great grilled meal for Labor Day.
Active Prep Time: 15 minutes
Inactive Prep Time: 15 minutes
Cook Time: About 10-15 minutes
Serves: 4 (easily doubled)
2 bell peppers
2 medium red onions
2 tablespoons extra virgin olive oil
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon coriander
½ teaspoon chili powder
½ teaspoon garlic powder
Kosher or sea salt and pepper
Skewers and Tongs
If you are using wooden skewers soak in them in water. An hour is best, but half an hour is better than nothing.
Cut the bell peppers into large chunks. Cut the onions in half perpendicular to the root ends. Then cut each onion half into three chunks through the root.
Sprinkle the shrimp, bell pepper chunks, and onion chunks with the 2 tablespoons of extra virgin olive oil, sea salt, and pepper.
Preheat the grill to medium heat.
Combine the cumin, paprika, coriander, chili powder, and garlic powder in a bowl. Sprinkle over the shrimp, bell peppers, and onions. Let the vegetables and shrimp sit in the spices for about 15 minutes.
Put the vegetables and shrimp on the skewers. I like to put the shrimp on their own skewers, the bell peppers on their own, and the onions on their own as the shrimp do not take as long to cook as the vegetables.
Place the onion and bell pepper skewers on the grill. Grill for about 6 minutes then flip over and grill for another 6 minutes or so.
The shrimp with take about 3-4 minutes per side depending on the size of the shrimp. When they curl and just turn pink on each side they are done.
Serve immediately with a side of rice.