These Shrimp Chermoula Kebobs are packed with herbs and flavor, and perfect for grilling season!
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.
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!
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 2 garlic cloves
- 1 small lemon, juiced
- 2 tsp paprika, if you like this flavoring, feel free to add an additional 2 tsp
- 2 tbsp Mina Harissa, Green Pepper Sauce
- 4 tbsp evoo
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp Himalayan sea salt, more to taste
- 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
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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