Honey Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These skewers are everything you want from a warm-weather dinner — smoky, garlicky shrimp threaded with juicy cherry tomatoes and briny Kalamata olives, all kissed by the grill. The marinade is built from olive oil, fresh lemon juice, garlic, oregano, and cumin, so every bite carries that bright, herby Mediterranean punch without a drop of sweetener in sight. Many store-bought marinades and sauces sneak in honey or agave for balance, but here the lemon and spices do all the heavy lifting on their own. The technique is straightforward — a quick 15-to-20-minute marinade, alternating ingredients on the skewer, and just a few minutes per side over high heat until the shrimp hit 145°F and curl up perfectly pink. Kalamata olives add a salty, almost meaty depth that plays beautifully against the sweet burst of the tomatoes when they blister on the grill. A scatter of fresh parsley and a squeeze of lemon at the end keeps everything feeling clean and vibrant. Whether you're cooking on an outdoor grill or a stovetop grill pan, this one comes together fast and lands on the table looking genuinely impressive.
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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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