Home » Community » Recipes of the Week: Summer Shrimp Kebabs & Orzo Salad
Image of Summer Shrimp and Squash Kebabs.
Summer Shrimp and Squash Kebabs.

Recipes of the Week: Summer Shrimp Kebabs & Orzo Salad

FOOD & DRINK — Bringing your family together for a meal that tastes like summer is what the season is all about. If you’re spending an evening firing up the grill, flipping on the oven, forming a homemade salad or anything in-between, the time spent together enjoying warm weather flavors is what everyone truly craves.

Image of a basket of tomatoes and zucchini.

Image by Nina Luong.

Take advantage of its mouthwatering taste with these Summer Shrimp and Squash Kebabs, an easy way to bring loved ones together both before and during the meal. Put an adult in charge of heating the grill while the entire family works together to marinate a concoction of shrimp, tomatoes, corn, red onion, squash, and zucchini before threading onto skewers that are ready to hit the grates.

If hot weather means lighter fare is on the menu, this Mediterranean Orzo Salad can be ready in mere minutes. Just toss together a handful of tantalizing ingredients for a simple bite of summer that’s perfect as a meatless meal or al fresco side dish. Or you can turn it into a quick weeknight dinner by adding cooked chicken, shrimp or a protein of your choice.

Image of a Mediterranean Orzo Salad.

Mediterranean Orzo Salad.

Mediterranean Orzo Salad

Servings: 4

2 cups cooked orzo
2 mini cucumbers, thinly sliced
3/4 cup cherry tomatoes, quartered
1/2 cup canned chickpeas, drained and rinsed
1/2 cup arugula
1/4 cup pitted Kalamata and green olives, cut in half
1/4 cup crumbled feta cheese
1/3 cup garlic vinaigrette/marinade, plus additional for serving (optional)

In large bowl, combine orzo, cucumbers, tomatoes, chickpeas, arugula, olives and feta cheese.

Toss with vinaigrette.

Serve with additional vinaigrette, if desired.

Image of Summer Shrimp and Squash Kebabs.

Summer Shrimp and Squash Kebabs.

Summer Shrimp and Squash Kebabs

Servings: 4 (2 skewers per serving)

8 wooden skewers (12 inches each)
1 cup garlic vinaigrette/marinade, plus additional for serving
16 large shrimp, peeled and deveined
16 cherry tomatoes
2 ears fresh corn, each cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
2 yellow squash, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick

Soak skewers in water at least 30 minutes.

In large bowl, combine vinaigrette, shrimp, cherry tomatoes, corn, red onion, yellow squash and zucchini; marinate 30 minutes-1 hour.

Preheat grill to medium heat.

Skewer pieces of cherry tomato, shrimp, corn, zucchini, red onion and yellow squash on wooden skewer.

Repeat with remaining ingredients and skewers.

Grill kebabs about 8 minutes, turning frequently until shrimp and veggies are cooked.

Serve with additional vinaigrette.

Image of grilled shrimp on a plate.

Image by Shutterbug75.

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