Grilled Spanish Chicken Supper

What to Grill tonight for Dinner?

Keep the kitchen cool and cook outdoors this evening with a simple grilled shrimp recipe. Fix a quick batch of chermoula (a North African spice blend combining bright, fresh lemon, garlic, ginger, cilantro, paprika and olive oil), and marinate jumbo shrimp to infuse the flavor (the recipe calls for a couple hours of marinating time, but the flavor infuses in as little as 30 minutes). Skewer the shrimp, grill them for a couple of minutes on each side and you're set.


Total time: 30 minutes, plus marinating time | Serves 2 to 4

Note: This recipe calls for bamboo skewers.


4 garlic cloves, minced

1 tablespoon minced ginger

1/2 cup chopped parsley

1/3 cup chopped cilantro

Zest and juice of 1 lemon

2 teaspoons sweet Spanish paprika

Pinch cayenne powder

2 teaspoons ground cumin

1 dried bay leaf, crumbled

Pinch saffron

1/2 cup olive oil

1/4 teaspoon salt

1. Using a mortar and pestle, or in the bowl of a food processor, grind the garlic and ginger to a paste. Add the chopped parsley, cilantro and lemon zest and coarsely mash. Stir in the lemon juice. Stir in the paprika, cayenne, cumin, bay leaf and saffron and grind to incorporate.

2. Slowly pour in the olive oil while blending to form an emulsion, then stir in the salt. Adjust the seasoning as necessary, then cover and refrigerate at least 1 day before using. This makes about 1 cup chermoula.


1 pound cleaned, tail-on jumbo shrimp (12 to 16)

Prepared chermoula, divided

1 large lemon, sliced crosswise into 1/8-inch slices

Oil for the grill

1. Combine the shrimp and one-third cup chermoula in a large nonreactive bowl or resealable plastic bag and marinate in the refrigerator for 2 hours. Ten minutes before removing the shrimp from the refrigerator, soak the bamboo skewers in water to prevent the wood from burning.

2. Remove the shrimp from the marinade and thread with the lemon slices onto the prepared bamboo skewers.

3. Heat the grill over medium-high heat. When the grill is hot, oil the rack and place the skewers on top. Grill the skewers until the shrimp are puffy, pink and opaque, about 2 to 3 minutes per side. Serve immediately with the remaining chermoula sauce.

Each of 4 servings: 172 calories; 18 grams protein; 2 grams carbohydrates; 0 fiber; 5 grams fat; 1 gram saturated fat; 168 mg. cholesterol; 218 mg. sodium.

Share this article

Related Posts

What to grill?
What to grill?
What to Grill Tonight?
What to Grill Tonight?

Latest Posts
How to cook on barbecue?
How to cook on…
You can t beat a bit of back-to-basics…
Prepare BBQ
Prepare BBQ
The summer season is the grilling season…
Family Grilling
Family Grilling
The episode Grill, Interrupted was…
Grilling Ideas for large Group
Grilling Ideas…
Probably one of the biggest challenges…
Healthy Meals on the Grill
Healthy Meals…
Summer is all about grilling, but many…
Featured posts
  • What to grill?
  • What to Grill Tonight?
  • Healthy Grill Recipes For Dinner
  • Easy Grilling Ideas for Dinner
  • What to Barbecue Tonight?
  • How to Grill Cookbook?
  • What to make on the BBQ?
  • What to cook with Barbecue ribs?
  • Meats to Grill
Copyright © 2022 l All rights reserved.