Summer = grilling season! Time to dust off the grill and put on your grill master apron.
Unfortunately, due to our housing situation, Chef K and I don’t have an open fire grill, so we had to grill these on our indoor electric grill. However, if you’re using an outdoor gas or charcoal grill, please remember to soak your skewers in water first!
Soaking wood skewers will help prevent them from burning, but still watch them carefully! Also, you will need to adjust your cook time to accommodate the difference of your grill.
We think it’s important to try and use ingredients that are easily accessible or are staples in most kitchens. There are a lot of chermoula recipes that utilize whole cumin seeds or coriander, but honestly that’s not something in our kitchen everyday.
The ground spices worked just fine and toasting them did bring out more depth of flavor. If you have whole cumin or coriander, feel free to toast those and grind them for this recipe!
Keep your shrimp on your skewer, not the floor,
Your favorite alternative chefs, K & T
Grilled Shrimp with Chermoula
Ingredients
Marinade
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp paprika
- ½ tsp cayenne
- 1 cup packed cilantro
- ½ cup packed parsley
- 1 tbsp mint chopped
- 3 garlic cloves
- Dash of turmeric
- ⅓ cup lemon juice
- ½ cup olive oil
- Kosher salt and pepper to taste
30 Shrimp
Instructions
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In a small pan, lightly toast the cumin, coriander, paprika, and cayenne.
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In a food processor, pulse together cilantro, parsley, mint, and garlic until finely chopped.
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Now add the toasted spices, turmeric, and lemon juice to the food processor. Pulse until well combined.
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While the food processor is running, drizzle in olive oil until you have a uniform sauce. Add salt and pepper to taste.
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Put shrimp in a bowl and pour marinade over shrimp. Mix until shrimp are well coated, then place the bowl in the refrigerator for at least 30 minutes.
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Heat up the grill to high heat. While the grill is heating up, skewer 5 shrimp per skewer.
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Place skewer on grill for 1-2 minutes on each side, then remove from heat and serve with some cilantro on top.