Gluten Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are the kind of dish that looks like it came from a seaside taverna but comes together in your own kitchen with minimal fuss. Juicy shrimp get a quick soak in a punchy marinade of olive oil, garlic, oregano, cumin, and lemon juice — just long enough to pick up serious flavor without losing their tender bite. Threaded between bursting cherry tomatoes and briny Kalamata olives, every skewer delivers a little pop of color and a lot of Mediterranean character. The whole thing hits the grill over medium-high heat and is done in just a few minutes per side, making it one of the most satisfying quick meals you can pull off. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or label-scanning required — just cook and eat. A squeeze of fresh lemon and a scatter of flat-leaf parsley at the end keep things bright and fresh. Serve them straight off the platter 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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