Go Back
Mediterranean Grilled Shrimp Skewers Recipe
Ash Tyrrell

Mediterranean Grilled Shrimp Skewers Recipe

I recently made these Mediterranean Grilled Shrimp Skewers for a family dinner, and they quickly became the star of the table. The shrimp turn out incredibly juicy thanks to a creamy yogurt marinade loaded with Mediterranean spices. I love how quickly they cook, making them perfect for busy weeknights or outdoor gatherings.
Print Recipe Pin Recipe
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined – Large shrimp stay juicy on the grill and are easier to thread onto skewers.
  • 1 cup full-fat Greek yogurt – Helps tenderize the shrimp while holding the spices in place.
  • 2 teaspoons olive oil – Adds richness and helps the marinade coat evenly.
  • Juice of ½ lemon – Brings brightness and enhances the Mediterranean flavors.
  • Zest of ½ lemon – Provides fresh citrus aroma without extra liquid.
  • 4 garlic cloves minced – Fresh garlic delivers the best flavor.
  • 2 teaspoons dried thyme – Adds earthy Mediterranean notes.
  • 1 tablespoon paprika – Use smoked paprika for a subtle smoky flavor.
  • 1½ teaspoons ground cumin – Gives warmth and depth to the marinade.
  • ½ teaspoon dried oregano – A classic Mediterranean herb that complements seafood.
  • ½ teaspoon cayenne pepper optional – Adds a gentle kick of heat.
  • 1 teaspoon salt – Enhances all the flavors.
  • ⅛ teaspoon black pepper – Adds mild spice and balance.
  • Fresh parsley chopped – For garnish and freshness.
  • Crumbled feta cheese – Adds a creamy salty finish.
  • Lemon wedges – Perfect for serving and extra brightness.

Method
 

  1. In a large bowl or zip-top bag, combine the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, thyme, paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Stir until the mixture is smooth and evenly blended. The yogurt acts as the base that carries all the seasonings onto the shrimp.
  2. Add the shrimp to the marinade and toss until every piece is coated. Cover the bowl or seal the bag and refrigerate for about 30 minutes. Avoid marinating for more than 2 hours because the lemon juice can start affecting the shrimp's texture.
  3. If using wooden skewers, soak them in water before grilling to prevent burning.
  4. Heat your grill to medium-high heat and lightly oil the grates. A properly heated grill helps create attractive grill marks and prevents sticking. Make sure the cooking surface is clean before placing the skewers on it.
  5. Place the shrimp skewers on the hot grill and cook for about 3 minutes per side. The shrimp should turn pink on the outside and opaque in the center. Be careful not to overcook them, as shrimp can become rubbery very quickly.
  6. Transfer the cooked skewers to a serving platter. Sprinkle with fresh parsley and crumbled feta cheese, then add lemon wedges on the side. The fresh garnishes bring extra color and Mediterranean flavor to the finished dish.

Notes

  • I always use full-fat Greek yogurt because it creates a richer marinade and keeps the shrimp extra juicy.
  • I prefer large or jumbo shrimp since they hold up better on the grill.
  • I pat the shrimp dry before marinating so the flavors stick more effectively.
  • I use metal skewers whenever possible because they are easier to handle and don't require soaking.
  • I remove the shrimp from the grill as soon as they turn opaque to prevent overcooking.
  • I like adding a squeeze of fresh lemon right before serving for extra brightness.