Grilled Shrimp Skewers

GRILLED SHRIMP SKEWERS 

Printable Recipe

• 20-30 count raw shrimp, shelled & deveined 
• 1 Tablespoon olive oil  
  
• 2-3 garlic cloves, minced 
• 1/2 teaspoon lemon rind
•  1/2 lemon, juiced
• 1/2 teaspoon mustard powder 
• 1/2 teaspoon red pepper flakes 
• 1/2 teaspoon salt & pepper 
• 1 Tablespoon fresh basil, minced 
• 5-7 skewers, soaked in water for 20 min

1. In a medium bowl, mix olive oil, minced garlic, lemon juice & rind, mustard powder, red pepper flakes, salt, pepper, & basil.

2. Add shrimp and marinate for 15-20 minute.

3. Skewer 4-6 shrimp from head to tail.

4. On a well oiled grill, BBQ shrimp skewers for 2-3 minutes on each side.

5. In a small dish, smash a garlic clove, 1/2 teaspoon lemon zest, 1/2 teaspoon minced basil, & a dash of red pepper flakes. Soak flavors in 1 teaspoon olive oil.

 

6. Serve with lemon wedge & garlic basil oil 

STORY BEHIND THE DISH

  These simply delicious shrimp skews have been something my Dad has made with pasta for years. I personally like the BBQ myself so I decided to take the tradition out doors.

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add red pepper flakes or cayenne pepper. On whole30 you can add ghee to the shrimp or if you are not on whole30 you can add melted butter to the shrimp which is always delicious! 

Prosciutto wrapped Shrimp

 PROSCIUTTO WRAPPED SHRIMP 

Printable Recipe

• 1/2 pound clean raw shrimp 
• 1 pack prosciutto 
• 1 teaspoon paprika 
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt & pepper 
• 1/2 Tablespoon olive oil
• Skewers, soak in water for 20 min

1. Toss shrimp with olive oil, paprika, salt, & pepper.

2. Skewer each shrimp from head straight through to the start of the tail & wrap in a half piece of prosciutto. Broil shrimp in the oven for 2-3 minutes on each side.

Plate Finished Product

STORY BEHIND THE DISH

  I really wanted to make bacon wrapped shrimp but since it took 2 weeks into my Whole30 to find approved bacon I just decided to go the safe route & use prosciutto. 

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add some red pepper flakes or cayenne pepper. I used mustard powder but you could use any extra flavoring you would like. This would pair well with a good garlic or bbq dipping sauce. 

Lemon Garlic Grilled Shrimp

LEMON GARLIC GRILLED SHRIMP 

Printable Recipe

 

• 1 lb raw shrimp, tail on & deveined
• 1 Tablespoon lemon zest 
• 1 lemon, juiced 
• 3-4 garlic cloves, minced 
• 3-4 basil or parsley leaves, chopped 
• 1/2 teaspoon red pepper flakes 
• 1/4 teaspoon mustard powder
• 2-3 Tablespoons olive oil 
• salt & pepper to taste
• 8-10 wooden skewers, soaked

 1. In a medium bowl whisk together olive oil, lemon juice, minced garlic, 

mustard powder, red pepper flakes, & herbs.

2. Add Shrimp & coat evenly with mixture. Top with lemon zest, salt, & pepper. 

Place in the fridge & let marinate for 1 hour or up to 24 hours.

 

3. Using a small dish & a fork or a mortar & pestle, combine some lemon zest, 

herbs, garlic, & red pepper flakes. 

 4. Top with olive oil a table spoon extra virgin olive oil & set aside while flavors marry.

5. Make sure you have soaked the skewers in water 20-30 minutes to prevent burning while cooking. Add shrimp to the skewers from head to tail in a C-shape, 4-5 shrimp should fit on one skewer.

 6. Grill shrimp over medium-high heat for 2-3 minutes on each side. Once he tails turn bright orange you can flip them to the other side. 

7. Drizzle herb-oil mixture over the shrimp & serve with a lemon wedge. 

Plate Finished Product

STORY BEHIND THE DISH

  I love BBQ Shrimp & the best part is to cooks so fast & has great flavor. I normally make a similar shrimp with pasta, but since I am doing Whole30 this month I thought I would throw these on the grill just in time for a new summer recipe. 

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you do not like spicy or are avoiding nightshades spices, remove the pepper flakes. If you like spicy you could always add more pepper flakes. If you would like to use melted ghee or butter instead of olive oil that works as well. I would still use the olive oil for the herb-oil cause it does pull nice flavor. You can also grill these on an indoor grill pan or even a non stick pan without the skewers. 

Santa Maria Style Tri-Tip

SANTA MARIA STYLE TRI-TIP

Printable Recipe

• 1 Tri-tip (2-4 lbs)

Dry Rub (for up to a 4 lb tri-tip) 

• 1 Tablespoon salt 
• 1 Tablespoon pepper 
• 1 Tablespoon onion powder 
• 1 Tablespoon garlic powder
• 1/2 teaspoon cayenne 
• 1 teaspoon fresh or dry rosemary 
• 1/2 teaspoon fresh or dry oregano, sage, or thyme. (I used oregano) 

1. Finely chop all fresh herbs & mix all ingredients in a small bowl. 

2. Place tri-tip in a deep dish & coat meat evenly with dry rub mix. Cover dish with foil & let the tri-tip rest at room temperature for 45-60 minutes.

3.  Lightly oil BBQ grates, then turn BBQ on medium high heat for a few minutes. When grill is ready place tri-tip at a 45 degree angle & allow the roast to sit for 2-3 minutes or until nice grill marks form, turn tri-tip & do the same of the other side. When grill marks are set, set BBQ to medium-low heat, move tri-tip over so it is not directly over flames. Cook for 30-35 minutes or until tri-tip reaches your desired doneness.

 **Grill Tip** make sure to watch tri-tip very closely during this time as the fat from this roast can fall into the flame & cause major flames or a grease fire. Cook with caution! 

4. When done, place tri-tip on a plate or cutting board, cover with foil & let rest for 5-7 minutes to allow juiced to collect. Cut tri-tip in 1/4 inch slices at an angle.

Plate Finished Product 

STORY BEHIND THE DISH

I love tri-tip & I love to grill so this dish is the best of both worlds. I used a modification of a Santa Maria Tri-tip recipe I received from a friends BBQ. This is a perfect summer BBQ dish & pairs well with many of the side on my blog. 

MODIFICATIONS/Whole30

  This recipe does not need any modifications to be whole30/Paleo compliant. I was 100% satisfied with the final product. If you want more of a kick you can add some red pepper flakes or more cayenne pepper.

Chicken Soulvaki Kabobs

CHICKEN SOULVAKI KABOBS
Printable Recipe 



• 1.5-2 lbs boneless, skinless chicken breasts cut into cubes
• 1/4 cup extra virgin olive oil
• 1 lemon, juiced
• 3 Tbsp plain Greek yogurt, low fat 
• 1 Tbsp red wine vinegar
• 1/3 cup red onion, chopped
• 2 garlic cloves, sliced  
• 1 1/2 tsp fresh or dried oregano
• 1 tsp fresh or dried thyme
• 1/2 tsp ground coriander
• Salt & freshly to taste 
• Pita bread, side

 1. Cut chicken into large 1" chunks or strips.

2. Combine olive oil, lemon juice, yogurt, vinegar, onion, garlic, oregano, thyme, coriander, salt, & pepper in a bowl & whisk together.

3. Place chicken in a gallon size ZipLock bag & pour marinade over the chicken. Zip bag tightly & coat chicken evenly. Place in the fridge & marinate for 4-6 hours or overnight.

4. When chicken is ready to cook, thread onto skewers. If using wooden skewers, allow skewers to soak in water for 10-15 minutes prior to threading.

5. Oil grill grate with olive oil or spray oil then BBQ skewers on a gas or charcoal grill over medium-high heat for 12-15 minutes, turning when you see defined grill marks. When done remove from grill & cover with foil for 3-5 min to allow juices to settle.

Plate Finished Product

Great in Greek Gyros

STORY BEHIND THE DISH

I love Greek food and this Chicken Soulvaki goes great served on the kabob, in a Greek Gyro, or on top of a Greek Salad. It is an easy dish & is fun to make. 

MODIFICATIONS/Whole30

For whole30 or paleo remove the Greek yogurt. This recipe can be modified to your taste. For a more traditional recipe remove the Greek Yogurt, I add it to keep the white meat more tender when cooking on the BBQ but it's not as traditional as the olive oil & lemon.

Middle Eastern Chicken Kabobs

MIDDLE EASTERN CHICKEN KABOBS
Printable Recipe 

• 3 lbs Chicken Breast, cut into cubes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 Fresh lemon, juiced
• 1 teaspoon turmeric powder
• 1/4 teaspoon ground saffron
• 2 fresh garlic clove, minced
• 1 teaspoon onion powder
• 1/2 cup olive oil 
• 5-7 skewers 

  1. Chop chicken into cubes than put it in a gallon size ZipLock bag.  Add salt, pepper, lemon juice, turmeric, saffron, minced garlic, onion powder, & olive oil. Zip closed & mix together until all chicken is coated evenly. Place in the fridge to marinate for 4-6 hours up to 24 hours. 

   2. Skewer chicken one piece at a time onto a metal or wooden skewer. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn & brush with reserved marinade frequently.

Plate Finished Product 

Serve over rice with grilled veggies 

STORY BEHIND THE DISH

This Persian style chicken recipe was given to me by a childhood friend. I have been to many Middle Eastern restaurant & chicken kabobs like these are my favorite. I love the beautiful colors of the dish & of course the flavor is amazing.  

 

MODIFICATIONS/Whole30

This is a Whole30 & Paleo approved dish, but you can use cauliflower rice in place of the Lebanese rice to pair with the chicken. You can use garlic powder if you don't have fresh garlic or you can use fresh onions in place of the onion powder. The recipe can be adjusted to taste so if you like pepper, add more. I made set measurements but they can be adjusted as needed. Also you can use this Lebanese Rice Recipe or the Persian rice recipe known as Polo Rice. If you don't have time to make a specialty rice a plain basmati or jasmine rice will pair well.