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Grilled shrimp on a plate with veggies, pita, and hummus.
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Za'atar Grilled Shrimp Skewers with Marinated Vegetable Medley

Za'atar and smoked paprika bring this grilled shrimp to the next level. Served with a bright and lemony marinated vegetable medley, they're summer perfection.
Course Main Course
Keyword easy, Grilled, shrimp, Vegetables, za'atar
Prep Time 20 minutes
Cook Time 20 minutes
Marinade 30 minutes
Total Time 1 hour 10 minutes
Author Dana Sandonato

Ingredients

Shrimp Skewers.

  • 20 oz large peeled and deveined shrimp
  • 1 TBSP olive oil
  • Zest of 1 lemon
  • 1 TBSP za'atar
  • 1 tsp smoked paprika
  • 2 cloves of garlic, grated or minced
  • 1/4 tsp kosher salt
  • 1 lemon, cut into wedges
  • Fresh chopped parsley, for garnish
  • About 6 large skewers, preferably metal

Marinated Vegetable Medley.

  • 1 small to medium zucchini
  • 1 small to medium summer squash
  • 1/2 red onion
  • 1 large bell pepper (any color)
  • 1/4 cup olive oil
  • Zest of one lemon
  • 2-3 TBSP lemon juice
  • 1 TBSP red wine vinegar
  • 2 cloves of garlic, grated or minced
  • 1/2 tsp kosher salt
  • 1 TBSP freshly chopped oregano
  • 1 TBSP freshly chopped parsley
  • Cracked black pepper

Materials.

  • Tin foil

Instructions

Shrimp Skewers.

  • Pat the peeled and deveined shrimp dry with paper towels and place them into a large bowl. Drizzle them with the olive oil, then add the lemon zest, Za'atar, smoked paprika, garlic, and salt. Gently toss to coat, cover, and place in the fridge. In the meantime, prepare the vegetables.

Marinated Vegetable Medley.

  • Cut the ends off of the zucchini and summer squash. Slice the zucchini and summer squash into rounds, then cut into halves.
  • Cut the red onion into bite-sized wedges.
  • Core the bell pepper, remove the seeds, and roughly chop the bell pepper into bite-sized pieces.
  • Place all of the vegetables into a large bowl.
  • In a separate small bowl, whisk together the olive oil, lemon zest, lemon juice, red wine vinegar, garlic, salt, oregano, and parsley until well combined. Drizzle the mixture over the vegetable medley and toss to coat. Set aside and let it marinate for 20 minutes. (Don't leave the veggies to marinate for longer than 30 minutes, or you'll risk them becoming mushy.)

Grilling.

  • Pre-heat the grill to medium-high heat. Lightly oil the grates. Cut two 12 x 18-inch (ish) squares of tin foil. With a slotted spoon, equally disperse the veggies to the center of each tin foil square. Reserve the marinade.
  • Fold the longer sides of the foil toward each other and crimp the edges to seal. Fold and crimp the remaining edges to form a sealed packet.
  • Place the packets onto the grill seam-side up, close the lid, and grill for about 20 minutes. In the meantime, remove the shrimp from the fridge and thread them onto skewers; set aside.
  • When there is just 10 minutes remaining for the veggies, bring the heat down to medium-low. Place the shrimp skewers onto the grill and cook for about 3-5 minutes per side, or until the shrimp is opaque. 
  • Remove the shrimp skewers and foil packets from the grill. The veggies should be crisp yet tender.
  • Garnish with fresh chopped parsley and serve with lemon wedges, pitas, and hummus or your favorite grains. Drizzle vegetable marinade over veggies if you'd like.