Turmeric Free Mediterranean Shrimp Skewers with Tomatoes and Olives
These shrimp skewers are the kind of thing that disappears off the platter before you even sit down — bright, garlicky, and packed with the bold flavors of the Mediterranean. A quick marinade of olive oil, lemon juice, garlic, oregano, and a touch of cumin does all the heavy lifting, coating each shrimp in something genuinely crave-worthy. Threading them onto skewers with juicy cherry tomatoes and briny Kalamata olives means every bite has a little something different going on. The whole thing hits the grill over medium-high heat and cooks in just a few minutes per side, so you're not standing outside forever. For anyone navigating a sensitivity to certain spices, this recipe is naturally free of turmeric — the warm depth here comes entirely from cumin, oregano, and red pepper flakes, so there's no need to swap or substitute anything. A scatter of fresh parsley and a squeeze of lemon at the end keeps it feeling fresh and vibrant. It's the kind of effortless, crowd-pleasing dish that makes warm-weather cooking feel like an absolute joy.
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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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