Moroccan Grilled Shirmp Recipe

I purchase my spices at 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 Vegetable Skewers

Moroccan Grilled Shrimp & Vegetable Skewers

Servings 6


  • 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


  • 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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