Grilled Summer Vegetable and Shrimp Kabobs


Serves: 4
Grilled Summer Vegetable and Shrimp Kabobs


Shrimp Skewers on a plate. Recipe by Alysha Melnyk with Taproot Farm, PA.

Loading up on all the flavors of summer? You may want to check out this quick, easy, and colorful recipe for summer vegetable and shrimp kabobs! Hits the spot every time.

One of my favorite ways to use all the wonderful in-season summer vegetables: grilled kabobs! This is something my family has been making for as long as I can remember, but they are even more delicious and flavorful with the addition of numerous Taproot Farm organic vegetables: summer squash, sweet onion, fresh garlic and basil! We also took advantage of some other in-season local goodness like peppers and tomatoes (if you receive heirloom tomatoes in your CSA Harvest Week 7, this would be a great fit!). You can easily make these kabobs without the shrimp or use another type of protein if desired. This dish is filling enough that you can eat the shrimp and vegetables just so, or feel free to add a base of your favorite grain (my personal favorite is some garlic couscous!). Don’t have a grill or don’t feel like grilling? I found this article on how to cook kabobs in the oven if it is of interest and you feel like experimenting: I could eat this simple dish all day, every day. Hope you all enjoy and happy cooking!

Shrimp Skewer Close Up

Kitchen Tools:


Aluminum Foil

Metal Skewers

Food Processor


Mixing Bowl

Measuring Cups

Measuring Spoons

Shrimp Skewer Overhead

Shrimp Skewer Close Up EndsInstructions:

  1. First, cut your vegetables into approximately 1 inch pieces/hunks and combine in a large mixing bowl. Additionally, devein your shrimp.
  2. Next, combine the basil, garlic, olive oil, salt (*as desired – I used a few dashes), and pepper (*as desired – I used a few dashes) in a food processor. Pulse until blended and the basil/garlic is in small pieces.
  3. Spread this mixture over your vegetables and mix to combine (I find my hands work best for this to really coat/incorporate everything).
  4. Next, take your skewers (I had 8 metal ones on hand) and slide on the vegetables and shrimp pieces as desired. You may have extra vegetables/shrimp and not enough skewers, but those can be easily cooked up on the grill as well.
  5. After this is done, place a long sheet of foil on your grill (*which you will arrange the kabobs/any extra vegetables/shrimp on) and heat on high.
  6. Once the grill is heated, lower to medium, spray your aluminum foil with olive oil, and gently place your kabobs on top, as well as any extra vegetables/shrimp which may not have fit on the skewers you have.
  7. Cook kabobs/extra vegetables and shrimp for approximately 15 to 20 minutes, rotating/tossing once halfway. Our grill took about 17 minutes to cook everything.
  8. Carefully remove the kabobs/any extra vegetables and shrimp using metal tongs and place on a serving tray.
  9. Serve warm with grains or other additions if desired.
  10. Enjoy! 🙂

CSA_Week 5

Recipe by © Alysha Melnyk 2019

The Kitchenologist©



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