Shrimp Chermoula Kebobs

These Shrimp Chermoula Kebobs are packed with herbs and flavor, and perfect for grilling season!

Mina Harissa Shrimp Chermoula Kebobs

A few months back I created a recipe using Mina Harissa Moroccan Sauce and we instantly fell in love with the product. I was drawn to the product initially by the straightforward 6-ingredient list (red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar & salt), and then we tried it, and we loved it even more! I made Moroccan Cauliflower Poppers, and then I made them again and again… and again, until we ran out of the mild and spicy sauces. We also love to dip carrots and veggies in the them. So. Good.

Shrimp Chermoula Kebobs


Have you heard of Chermoula sauce? It’s a Moroccan marinade generally used to flavor seafood. After I whipped up a batch, I also marinated some chicken to grill. I absolutely love this flavor combination, and think you will too! The perfect flavors for the grill, in my opinion!  (P.S. Check out the end of this post for a chance for three of you to win some Mina sauce!)


And guess what? I thought since this sauce is such a hit around here, tomorrow at noon I will pick three readers who will each win a jar of Mina Harissa’s Moroccan Sauce!

Shrimp Chermoula Kebobs

Prep Time 8 min Cook Time 10 min Yields 8


    Chermoula Marinade

    Everything else

    • 8-10 large kebob sticks
    • 24 jumbo shrimps
    • 24 Pineapple cubes
    • 1 red pepper, cut into cubes
    • 1 red onion, cut into cubes
    • 1 green pepper, cut into cubes
    • 2 zucchinis, cut into thicker slices


  • 1. Combine chermoula ingredients in food processor
  • 2. Pulse until mostly smooth; taste and adjust spices as desired
  • 3. Clean off shrimp and place in a plastic bag or in a marinating dish with 1/3 cup of chermoula sauce and set aside in refrigerator until ready to use (the longer you marinade, the more flavor)!
  • 4. Cut up all of your veggies and pineapple; when ready to add to wooden skewers, remove marinating shrimp from the refrigerator
  • 5. Place veggies and shrimp on skewers
  • 6. Transfer all skewers to a grill or grill pan and let cook for 5 minutes on each side or until lightly charred
  • 7. Use remaining chermoula sauce to brush onto skewers
  • 8. Serve hot with some extra sauce for dipping!
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    Disclosure: This is a sponsored post. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

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