Recipe: Moroccan Mint Tea-Infused Veggie & Shrimp Skewers

It’s summer, and that means it’s grilling season! Take a departure from hamburgers and hot dogs to add some healthy tea-infused shrimp and veggies to your next barbecue.

Barbecued shrimp on salad with lime
Enjoy sweet notes of citrus and a bit of spice with this tasty twist on traditional skewers. Adjust the amount of cayenne to fit your audience.

Enjoy sweet notes of citrus and a bit of spice with this tasty twist on traditional skewers. Adjust the amount of cayenne to fit your audience.

Serves 4-6
Prep Time: 20 min

Ingredients – Infused Skewers

Organic Moroccan Mint Green Tea
We recommend Organic Moroccan Mint Green Tea, a blend of gunpowder green tea and peppermint.

Directions – Infused Skewers

  1. Steep 6 tsp. of tea in 6 ounces of 175° water for 3 min* to create a Moroccan Mint Tea concentrate.
  2. Soak skewers in tea concentrate overnight.
  3. Strain tea leaves and reserve the concentrate for drizzle.

Ingredients – Veggie Skewers

  • 1 large red onion, cut into 1/2″ cubes
  • 1 medium zucchini, cut into 1/2″ cubes
  • 1 medium yellow squash, cut into 1/2″ cubes
  • 16-18 mushrooms, quartered
  • 16-18 cherry tomatoes
  • 1 medium orange & 1 green bell pepper, cut in 1/2″ cubes
  • 1 bunch of broccoli, cut into florets with 1/4″ stems
  • 1/2 tsp. sugar for sprinkling

Ingredients – Shrimp Skewers

  • 1 1/2 lbs. large (21-25 count) shrimp, peeled, deveined
  • 1/2 tsp. sugar for sprinkling

Ingredients – Marinade/Drizzle

  • 1 1/2 cup olive oil
  • 3/4 cup lime juice
  • 1/3 cup agave
  • 1/3 cup Moroccan Mint Tea concentrate, reserved from infusing the skewers
  • Tea rub: combine the following:
    • 2 Tbsp. ground Moroccan Mint green tea
    • 1/2 Tbsp. cilantro
    • 1/2 Tbsp. cayenne pepper, depending how hot you want
    • 1/2 Tbsp. salt
    • 1 tsp. sugar
    • 2 tsp. basil

Directions – Veggie Skewers & Drizzle

  1. Drizzle: In a medium bowl, whisk together the olive oil, lime juice, agave, tea concentrate, and tea rub. Divide in thirds (1/3 for veggies, 1/3 for shrimp, 1/3 for dipping)
  2. Veggies: Put 1/3 of the drizzle in a large bowl. Add veggies, toss to coat, and let marinate in the refrigerator for at least 30 minutes and up to an hour. Spear marinated veggies on infused skewers in alternating patterns. Pack tightly and sprinkle sugar on one side.
  3. Shrimp: Put 1/3 of the drizzle in a large bowl. Pat the shrimp dry with paper towels and butterfly using a paring knife, making shallow cuts down the middle of the outside curve. Add shrimp to the bowl and marinate in the refrigerator for at least 30 minutes and up to a hour. Skewer marinated shrimp by alternating the direction of each shrimp. Pack each skewer tightly, about 12 shrimp per skewer. Sprinkle sugar on one side.
  4. Place veggies skewers sugar side down on one side of the grill and place the shrimp sugar side down, on the other side of grill. Cook on low-medium heat for 2-3 minutes, rotate and grill on other side for 1-2 minutes.
  5. Remove from the grill and serve with reserved drizzle, lightly grilled tortillas, salsa, avocado, and sour cream.

Let us know in the comments below when you try these recipes. We hope you have a safe and fun fourth of July!

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