BHA & BHT Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather meal — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by the grill and finished with a squeeze of fresh lemon. The marinade is built from extra virgin olive oil, fresh garlic, oregano, cumin, and a pinch of red pepper flakes, which means every single ingredient is something you can actually recognize and trust. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which sneak into an alarming number of packaged seasonings, pre-marinated proteins, and even some jarred olives. Here, you're working entirely from whole, unprocessed ingredients, so there's no guesswork and no label anxiety. The technique is straightforward — a quick marinade, alternating skewers, and just a few minutes per side over high heat until the shrimp are opaque and the tails curl pink. Fresh parsley scattered over the top at the end adds a bright, herby finish that makes the whole platter look like something out of a seaside taverna. It's the kind of clean, vibrant cooking that proves eating without additives never has to feel like a compromise.
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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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