I am unwilling to accept that summer is winding to an end. So, until it truly cools down (which in California, usually doesn’t happen until late October), I will use my barbecue to its full advantage. After you read this recipe for Greek Shrimp Kebabs with Feta, you will be unwilling to put away your BBQ skewers too!

Ingredients

½ cup lemon juice (from 2 to 3 lemons)

½ cup olive oil

1 Tbsp. grated fresh ginger (from about a 2 peeled knob)

1½ tsp. kosher salt

1 tsp. ground coriander

¼ tsp. ground black pepper

2 cloves garlic, peeled and finely chopped

1½ pounds large shrimp, peeled and deveined, with tails left on

½ cup crumbled Feta cheese

1 Tbsp. chopped dill

 

Preparation

1. In a large bowl, mix together lemon juice, oil, ginger, salt, coriander, pepper, and garlic.

2. Transfer about ⅓ of the mixture to a small bowl and reserve for serving. Add shrimp to remaining marinade and toss to coat.

3. Cover and chill 1 hour.

4. Preheat grill to medium-high heat.

5. Meanwhile, soak 8 (10- or 12-inch) wooden skewers in water 20 minutes. Drain shrimp (discarding marinade) and thread onto skewers.

6. Grill, turning once, until lightly charred and cooked through, about 5 minutes.

7. Transfer to a platter, drizzle with reserved marinade, scatter Feta and dill over the top, and serve.

 

-Emily Freeman