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How to Grill Shrimp Kebabs

June 20, 2012
Photo: Johnny Autry
Tips and tricks on how to prepare shrimp on a grill.
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How to Grill Shrimp

Photo: Johnny Autry
View Recipe: Shrimp and Fennel Kebabs with Italian Salsa Verde

Food on a stick, over fire: the universal technique of street-chow vendors the world over. Here, we present a simple shrimp and veggie option with a zingy Italian-style blend of fresh herbs. We also include some tips on skewer selection and marinating. For variety, swap small cubes of chicken or pork for the shrimp and pattypan squash or cherry tomatoes for the fennel.

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Strategy One: Basic Sticks

Photo: Johnny Autry
Wooden skewers are cheap and widely available in either round or flat shapes. Soak in water for 30 minutes so they don't ignite. Or opt for reusable metal skewers, available at kitchen shops for a nominal price. With any kebab, use similar-sized pieces, evenly distributed. Avoid overcrowding.

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Strategy Two: Flexible or Curved Skewers

Photo: Johnny Autry
These are great for fitting kebabs into bowls to marinate or store. With rigid skewers, you have to marinate and then thread ingredients onto the skewers, a messier proposition. (Flexi set of 4: $20, williamssonoma.com; curved set of 4: $10, organize.com)
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Strategy Three: Kebab Set or Skewer Station

Photo: Johnny Autry
For the avid griller, the Weber Kabob Set includes skewers and a rack. Slip skewers in place and place the whole thing on the grill (racks fit most models). The skewer station is also easy to transport and makes a dramatic presentation at the table ($22, amazon.com).

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Shrimp and Fennel Kebabs with Italian Salsa Verde

Photo: Johnny Autry
Italian salsa verde tastes tangy-briny—totally different from the spicy Mexican salsa of the same name.

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