Grilled Shatta Shrimp Skewers

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


Makes 4 skewers



  • 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


  • 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


  • 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.