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Bahraini Shrimp Kebab
Succulent shrimp marinated in a fragrant blend of Bahraini spices, lemon, and herbs, then grilled to perfection. These kebabs are a delightful appetizer or a light main course, showcasing the fresh seafood of the region.
ð§ ææ
- 500 g Large shrimp(peeled and deveined)
- 3 tbsp Lemon juice
- 2 tbsp Olive oil
- 2 cloves Garlic(minced)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 0.25 tsp Red chili flakes(or to taste)
- 2 tbsp Fresh parsley(chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 8-10 soaked in water Wooden skewers
ðšâð³ äœãæ¹
- 1
In a bowl, combine lemon juice, olive oil, minced garlic, cumin, coriander, turmeric, red chili flakes, chopped parsley, salt, and pepper. Whisk to combine.
- 2
Add the peeled and deveined shrimp to the marinade. Toss gently to ensure each shrimp is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 3
Thread the marinated shrimp onto the soaked wooden skewers, leaving a small space between each shrimp.
- 4
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 5
Place the shrimp skewers on the hot grill. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque and are cooked through. Be careful not to overcook.
- 6
Remove the kebabs from the grill and serve immediately. Garnish with extra fresh parsley if desired.
ð¡ ããã®ã³ã
- âDo not marinate the shrimp for too long, as the lemon juice can start to 'cook' the shrimp.
- âEnsure your grill is hot before placing the skewers to get nice grill marks.
- âSoaking the wooden skewers prevents them from burning on the grill.
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- Add chunks of bell peppers and onions to the skewers for a more substantial kebab.
- A pinch of sumac can add a lovely tangy note.