Feta Shrimp Kabobs

For an easy meal, serve these Greek-inspired shrimp skewers over couscous tossed with bell peppers, tomatoes, and chopped parsley.

Feta Shrimp Kabobs
15 mins
55 mins
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  • 2 pounds large shrimp, peeled and deveined (32 to 40 shrimp)
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon chopped rosemary
  • 2 teaspoons dried oregano
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red-pepper flakes
  • 1 lemon, cut into wedges
  • 1/2 cup crumbled feta cheese
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Place shrimp in a resealable plastic bag. Add lemon juice, oil, rosemary, oregano, garlic, salt and red pepper; seal bag and turn to coat. Marinate in the fridge 30 min to 1 hr.
Discard marinade, then thread shrimp onto skewers. Heat grill to medium and cook kabobs and lemon wedges, turning once, until shrimp is opaque and lemon wedges are lightly browned, about 8 min. Sprinkle shrimp with feta cheese. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 225, Fat, total (g) 9, chol. (mg) 240, sat. fat (g) 3, carb. (g) 5, fiber (g) 1, pro. (g) 33, sodium (mg) 471, Percent Daily Values are based on a 2,000 calorie diet
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