Grilled Shatta Shrimp Skewers
Shatta is a deliciously hot and spicy Middle Eastern sauce full of jalapenos and fresh herbs. It’s been used as a marinade here, but it’s also great served as a dip or condiment.
1 day total time
30 mins active time
Easy
Makes 4 skewers
Ingredients
Measurements:
- 3 (1½ oz) serrano chilies
deseeded, coarsely chopped
- 2 (1 oz) jalapeño peppers
deseeded, coarsely chopped
- ⅓ cup (½ oz) flat-leaf parsley leaves
- ⅓ cup (½ oz) cilantro leaves
- 1 large clove garlic
peeled
- 1 tsp ground cumin
- 1 tbsp fresh lemon juice
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 lb U15 raw peeled shrimp
deveined, tails attached
- ½ cup (4 oz) yogurt
Instructions
- 1Blend all the marinade ingredients listed below into a smooth paste, scraping down the side of the blender when necessary.
- 2Reserve 1 tablespoon of the marinade for the yogurt sauce. Place the shrimp in a resealable bag, pour over the marinade, seal and massage the bag to evenly coat the shrimp. Refrigerate for 2 hours to overnight.
- 3Whisk the yogurt and reserved marinade together. Cover and refrigerate.
- 4To prevent the skewers from burning, soak in water for 15 minutes prior to using.
- 5Evenly divide the shrimp onto each skewer.
- 6For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the skewers on the rack, evenly spaced apart.
- 7Insert the wire rack into position 2. Place the pan in the oven and start the timer.
- 8The shrimp should have changed color and be cooked through. If not, give it a bit more.
- 9Serve the skewers with the yogurt sauce.