2 – 4


20 MIN.


1 HR.


6 MIN.


About this Cookbook

This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!


  • 2 pounds shrimp, peeled and deveined
  • 4 to 6 wooden skewers
  • 2 medium zucchini, cut into 1/2- inch half-rounds
  • 2 medium yellow squash, cut into 1/2-inch half-rounds
  • 1 medium onion, cut into 1/2-inch pieces


  • 2 sgarlic cloves, minced
  • 1 tablespoon chopped fresh oregano
  • 2 medium zucchini, cut into 1/2- inch half-rounds
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest 1/4 cup olive oil

Step by Step Instructions

Grilled Shrimp & Vegetable Kebab Recipe

Courtesy of

Step 1

Soak the skewers in water for 20 minutes. For the marinade, whisk together the garlic, oregano, lemon juice, zest, and oil.

Step 2

Thread each skewer with alternating shrimp and vegetables. Place the skewers in a large baking dish, and pour the marinade over them. Turn the skewers to coat with the marinade, and refrigerate up to 1 hour.

Step 3

Preheat one side of the grill to high. Lightly spray the hot side of grill with vegetable oil.

Step 4

Shake any excess marinade off the skewers, and place them on the hot side of the grill. Leave them alone to brown on the one side, a minute or so. Turn skewers, and brown the vegetables on all sides until the shrimp is cooked, about 4 to 6 minutes.

Famous Chefs Grilling Testimonials

“One thing you don’t want to do as a host is be running around all evening. Do as much as you can ahead of time, so all you have to do is grill the main ingredients.”

Bobby Flay

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