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Shrimp & Veggie Kabobs with Herb Marinate

by Angelica Mastellos on May 11, 2021


  • 2 tbsp fresh thyme leaves, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • 2 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 32 peeled and deveined shrimp, thawed
  • 1 green pepper, cut into eighths
  • 8 cherry tomatoes
  • 1 red onion, peeled and cut into eight pieces
  • 1 baby eggplant cut into eight slices
  • 1 yellow pepper cut into eight pieces
  • Salt and pepper to taste
  • 8 12” bamboo or metal skewers


  1. Mix first five ingredients in a 9x13” baking dish. Skewer shrimp and vegetables to make two kabobs per person and place them in a dish with the marinade.
  2. Turn kabobs to evenly coat and allow to marinate in the refrigerator for at least one hour. Remove and season with salt and pepper.  
  3. Grill over high heat for about three minutes per side, taking care not to burn skewers. Serve over hot rice.