Barley Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of dish that makes a backyard grill feel like a seaside taverna — smoky, bright, and loaded with bold Mediterranean flavor. Large shrimp get a quick bath in olive oil, garlic, oregano, cumin, and lemon juice before hitting the grates, and that marinade does a lot of heavy lifting in just 15 to 20 minutes. Cherry tomatoes and Kalamata olives threaded between each shrimp add bursts of sweetness and briny depth that balance the heat from the red pepper flakes beautifully. The whole lineup is naturally free from grains and grain-derived ingredients, so there's nothing to swap or scrutinize — just clean, whole-food components from start to finish. Cooking shrimp to 145°F keeps them perfectly tender rather than rubbery, and the two-to-three minute per side rule makes it genuinely hard to overcook. A scatter of fresh parsley and a squeeze of lemon at the end ties everything together with a little freshness and acidity. These are the kind of skewers that disappear fast, so consider doubling the batch.
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1 lb large shrimp (16–20 count), peeled and deveined, tails on
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp crushed red pepper flakes
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 cup cherry tomatoes
- ½ cup pitted kalamata olives
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 20 minutes so they don't char on the grill.
- 2
In a mixing bowl, whisk together 2 tbsp of the olive oil, the garlic, oregano, cumin, red pepper flakes, salt, black pepper, and lemon juice. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15–20 minutes — no longer, as the lemon juice will begin to firm the shrimp.
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