Lunch / Dinner
Orange-Saffron Shrimp Kebabs
The marinade and ingredients in this kebab are inspired by the traditional flavors of Spanish tapas, which are little plates of food similar to American appetizers.
FOR THE MARINADE—
FOR THE KEBABS—
Serve these kebabs with Garden Medley Skewers.
Soak four 10-inch wooden skewers in water for 30 minutes. Preheat grill to medium heat. Brush grill rack with oil.
Whisk together saffron-infused juice, oil, 2 Tbsp. parsley, garlic, zest, cumin, paprika, thyme, and salt for marinade in a large bowl. Add shrimp and stir to coat; marinate in the refrigerator for 30 minutes.
Thread six shrimp per skewer onto four skewers, alternating with orange wedges and strips of bell pepper. Grill kebabs, covered, over direct heat until shrimp are nicely browned, about 2–3 minutes per side.
Garnish skewers with the remaining 2 Tbsp. parsley.
Steeping saffron threads in the orange juice quickly infuses the juice with color and flavor.
Pierce the thickest part of the orange wedges, shrimp, and pepper strips so they won’t slide.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 64mg 21%
Sodium 214mg 8%
Carbs 15g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.