shrimp and pepper kebabs with grilled red onion slaw
BBQ & Grill
Shrimp & Pepper Kebabs with Grilled Red Onion Slaw
These healthy grilled shrimp and mini bell pepper kebabs come together in just 30 minutes, so they're great for weeknight dinners. A bag of coleslaw mix is a time-saving meal starter. Here, we make it our own by mixing in grilled red onion and crushed pita chips. A homemade herb-feta dressing both coats the slaw and sauces the kebabs.
Ingredients:
- ½ cup chopped fresh parsley
- ⅓ cup chopped scallions
- ⅓ cup crumbled feta cheese
- 3 tablespoons red-wine vinegar
- ⅓ cup neutral oil, such as canola or avocado plus 1 tablespoon, divided
- 1 pound raw shrimp (21-25 count), peeled and deveined
- 24 mini bell peppers (15 ounces)
- 1 small red onion, cut into quarters
- 1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
- 1 ½ cups pita chips, crushed
Directions:
- Preheat grill to medium-high.
- Place parsley, scallions, feta, vinegar and 1/3 cup oil in a mini food processor; blend until mostly smooth. Set aside.
- Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
- Reserve 1/4 cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.
- Serve the slaw and kebabs with the reserved dressing.
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