Fire up the grill! We promise these simple yet flavourful grilled skewers will be a crowd-pleaser at your next summer cookout.

Cajun Grilled Shrimp Skewers

  • Ingredients:
  • 1 pound large shrimp, tail on and deveined
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp Cajun seasoning
  • 1 lemon
  • Lemon wedges and fresh parsley for serving
  • Directions:
  • Thaw the shrimp, then pat dry. 
  • Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
  • Place the shrimp in a bowl and add the olive oil and Cajun seasoning. Mix with your hands to combine.
  • Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
  • Place directly on a grill and cook shrimp for 2-3 minutes on each side, until bright pink and cooked through.
  • Remove from the grill and squeeze on fresh lemon juice and sprinkle with parsley, to taste.

Veggie Skewers

  • Ingredients:
  • 4 medium red onion
  • 4 medium zucchini – sliced
  • 2 orange bell pepper
  • Button mushrooms
  • Cherry tomatoes
  • Olive oil – for brushing
  • Balsamic vinegar – for serving
  • For the garlic herb marinade:
    ⅓ cup olive oil
  • 5 cloves garlic – minced
  • 3 tablespoon fresh parsley – minced
  • 3 tablespoon fresh cilantro – minced
  • 1 teaspoon fresh rosemary – minced
  • salt – to taste
  • freshly ground black pepper – to taste
  • Directions:
  • Prepare the vegetables for the skewer by cutting them into bite sized pieces. (leave the button mushrooms and cherry tomatoes whole)
  • Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
  • Skewer the vegetables by alternating between them. Brush skewers with a light layer of olive oil.
  • Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
  • Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired.

Grilled Tuna Skewers

  • Ingredients:
  • 1 1/2 pounds tuna
  • 1 redonion
  • 1 green bell pepper
  • 6 to 10 large button mushrooms
  • 2 lemons, cut into wedges
  • For the marinade:
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons onion, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic
  • Directions:
  • Cut all the fish and veggies into bite sized pieces
  • To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.
  • Thread the fish and vegetables onto the skewer, alternating between them, leaving a little space
  • Prepare the grill for high, direct heat. Lay the skewers on the grill. Don’t move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side.
  • Serve hot with lemon wedges.