Beef Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather meal — bright, bold, and packed with flavor from the Mediterranean pantry. Large shrimp get tossed in a punchy marinade of garlic, oregano, cumin, and lemon juice before hitting a hot grill, where they cook up juicy and perfectly pink in just minutes. Cherry tomatoes and briny Kalamata olives threaded between each shrimp add bursts of sweetness and saltiness that make every bite feel complete. The whole dish is naturally built around seafood and produce, so there's no need to swap or substitute a single thing to keep it entirely free of beef. A finishing scatter of fresh parsley and a squeeze of lemon over the platter pulls everything together with a clean, herby brightness. It's the kind of recipe that looks impressive enough for guests but is genuinely simple to pull off on a weeknight grill.
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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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