I purchase my spices at www.spice-appeal.com. Their spices are high quality and come in beautiful containers. The spice blends are my favorite – a teaspoon totally transforms a dish from ordinary exotic. For these skewers, I used Ras El-Hanout, a Moroccan blend of nutmeg, cinnamon, rosebuds, pepper, ginger, allspice, turmeric, cloves, cardamom, chilies, lavender and other spices.

Moroccan Grilled Shrimp & Vegetable Skewers

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Servings 6

Ingredients

  

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• 1 pound shrimp, shelled, leave tail on
• 1 whole roasted red bell pepper from jar, cut 1" squares
• 3 zucchini, cut into 1/2" chunks
• 1/2 pint cherry tomatoes
• 1 pint mushrooms
• Bamboo skewers, soaked in water for 30 minutes

Shrimp Marinade:

• 3 T low-fat yogurt
• 2 teaspoons Ras El Hanout
• salt & pepper

Vegetable Marinade:

• 3 T olive oil
• 2 teaspoons Ras El Hanout salt & pepper

Instructions

 

• Marinate both shrimp and vegetables for 1 hour. In meantime, make sure the bamboo skewers are soaked so that they don't burn.
• Shrimp: Alternate shrimp and red bell pepper on skewer. Pre-heat BBQ grill. Grill 1 minute each side on med-high flame.
• Vegetable: Alternate vegetables on each skewer. Grill 2-3 minutes each side on med-high flame.

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