Ginger Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather meal — smoky, briny, and bright with lemon and garlic in every bite. Plump shrimp get a quick marinade in olive oil, oregano, cumin, and a little heat from crushed red pepper flakes, then hit the grill alongside juicy cherry tomatoes and salty Kalamata olives. The combination of those three ingredients on a single skewer is honestly hard to beat, and the whole thing comes together faster than most people expect. Many marinades and spice blends sneak in ginger as a background note, but this one builds all its depth from garlic, cumin, and dried oregano — clean, bold flavors with zero compromise. Watching for that 145°F internal temperature and the shift from translucent to opaque is the only real technique you need to nail here. A scatter of fresh parsley and a squeeze of lemon over the finished platter makes it look like something from a seaside restaurant. Serve straight off the grill while everything is still sizzling.
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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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