Middle Eastern Shrimp with Chickpea Salad

ShrimpSkewers-514x359.jpg

Middle Eastern shrimp skewers with a chickpea, tomato, celery and cucumber salad.

  • PREP TIME: 20 minutes

  • TOTAL TIME: 30 minutes

  • SERVINGS: 4

INGREDIENTS

  • SHRIMP

  • 1 pound jumbo shrimp, peeled and deveined, tails left on

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ¼ teaspoon turmeric

  • Pinch allspice

  • 1/8 teaspoon cinnamon

  • 1/8 teaspoon red pepper flakes

  • Salt

  • 2 tablespoons extra-virgin olive oil

  • CHICKPEA SALAD

  • 1-19 ounce can chickpeas, rinsed and drained

  • 1 ripe tomato, chopped

  • 2 stalks celery, thinly sliced

  • ½ English cucumber, diced (about 1 heaping cup)

  • ½ cup green olives, pitted and coarsely chopped

  • Zest of 1 lemon

  • 1 tablespoon lemon juice

  • 2 tablespoons chopped Italian parsley

  • Extra-virgin olive oil

  • Salt and pepper

  • 4 tablespoons Greek yogurt, for serving

PREPARATION

  1. Soak bamboo skewers in water for several hours or overnight. Heat a charcoal or gas grill until hot. Lightly oil the grill surface using tongs holding paper towels dipped in oil. Combine all of the spices, salt, and olive oil. Add shrimp and toss to coat. Thread 4 shrimp onto each of 4 skewers. Grill until cooked through and well browned, 3 to 5 minutes on each side.

  2. Toss together all ingredients for chickpea salad. Divide salad among 4 plates. Top with 1 shrimp skewer each. Serve with a dollop of Greek yogurt.

Kris Mae WeissMiddle Eastern Shrimp with Chickpea Salad, shrimp, salad, lunch, dinner