Very simple kabobs are made clever with an easy relish added after grilling is done.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Greek with Feta and Oregano Dressing, divided
1 lb. (450 g) uncooked large shrimp, peeled, deveined
1 small red onion, cut into 1-inch chunks
1 lemon, cut into 8 wedges
1/4 cup chopped black olives
1/4 cup chopped tomatoes
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How do I make it ?
Heat barbecue to medium-high heat. Reserve 2 Tbsp. dressing. Thread shrimp, onions and lemon wedges onto 4 skewers. Brush with remaining dressing.
Grill 6 to 8 min. or until shrimp turn pink, turning occasionally. Meanwhile, mix reserved dressing with olives and tomatoes.
Serve kabobs topped with olive mixture.
Kraft Kitchen Tips!
Prepare using Kraft Extra Virgin Olive Oil Sun Dried Tomato Dressing.
If using wooden skewers, soak them in water 30 min. before using to prevent them from burning on the barbecue.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 1 g
Cholesterol 130 mg
Sodium 350 mg
Carbohydrate 7 g
Fibre 1 g
Sugars 3 g
Protein 18 g
4 servings, 1 kabob (136 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.