Ingredients

The following ingredients have 4 Servings
  • 20 large raw shrimp, fresh or frozen (defrosted)
  • 30 mini or little potatoes
  • 1 tablespoon salt
  • 20 grape tomatoes
  • 1 medium red onion, cut into 1 inch chunks
  • 20 1 inch cubes halloumi cheese, cut
  • 1 lemon, juiced and zested
  • 4 cloves garlic, minced, divided
  • 1/4 cup cilantro, fresh
  • 2 tablespoons thyme, fresh
  • 2 tablespoons parsley, fresh
  • 1/4 teaspoon black pepper
  • 3/4 cup extra virgin olive oil, divided
  • 1 large package baby romaine lettuce leaves or a mixture of baby spinach and romaine leaves
  • 10 12 inch skewers

Instruction

  • Boil the potatoes with 1 tablespoon salt in the water for about 15-20 minutes or until tender. Drain and then put them under cold running water to stop them from cooking . Dry, and cool to room temperature. Put into a roomy bowl.
  • Next cut the onion into 1 inch wide, 1 layer thick square pieces.  Put onion into the bowl with the potatoes.
  • Cut the cheese into 1 inch x 1 inch cubes. Put this into bowl with the cool potatoes.
  • Now it is time to make the marinade.
  • In a small bowl, put the finely chopped herbs and 2 garlic cloves minced along with 1/2 the zest of the lemon. Mix in 1/2 cup oil and 2 tbsp. lemon juice. Season with 1/4 teaspoon pepper. Pour the mixture over the potatoes, cheese and onion. Mix thoroughly but carefully so as not to damage anything. Cover and refrigerate for up to 24 hours.
  • About 1/2 hour before cooking, You need to marinate the shrimp. Combine your remaining finely minced garlic cloves, the remainder of the lemon zest, and the remaining 1/4 cup olive oil and place into a bowl that will comfortably hold the shrimp. Stir until blended. Add shrimp and gently mix until the shrimp is coated.  Cover and put in your fridge.
  • As you put the shrimp in the fridge take the potatoes out to start warming to room temperature. Take 10 wood skewers and soak them in water or use metal ones.
  • Prepare a baking sheet with tinfoil and a rack lightly coated in cooking spray. Set aside.
  • When you are ready to cook, preheat your oven to broil. Take a skewer and thread a potato, then a shrimp, onion, a cube of cheese, tomato and repeat the sequence again ending with a potato. Place on your prepared rack and baking sheet. Repeat for the other kebabs.
  • Once your oven is hot put in the kebabs, on the second highest or highest rack, depending on your oven. Cook kebabs about 3 minutes per side or until shrimp is cooked. 
  • Your goal is to cook the shrimp until they are pink or in a perfect C shape. If the are straight they are usually undercooked. If they form a ring or O they are overcooked.
  • To serve:  On each plate, put a bed of lettuce, put a kebab on top and sprinkle the remaining marinade from the vegetables on top as a dressing, or make extra if you need to. I usually don't.  Sprinkle with some freshly chopped herbs if desired.  Enjoy!