Cinnamon Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of meal that feels like a seaside vacation on a weeknight — juicy grilled shrimp threaded with burst-worthy cherry tomatoes and briny Kalamata olives, all kissed by smoke and char. The marinade leans on garlic, oregano, cumin, and a hit of lemon juice to build that bold, sun-drenched flavor without any warming spices that could sneak in unwanted heat. For anyone navigating a sensitivity to cinnamon, this recipe is a genuinely easy win — every ingredient is straightforward, and there's nothing hidden in a spice blend or pre-mixed seasoning to second-guess. The 15–20 minute marinade is just long enough to infuse the shrimp without letting the lemon juice tighten them up, which is a smart little trick that keeps the texture tender and snappy off the grill. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the end brightens everything up and makes the platter look like it came straight out of a Greek taverna. Serve these the moment they come off the grill and watch them disappear.
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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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