Charred Large Shrimp Skewers with Oregano & Red Onion

Ingredients

• 1¼ lb Large Shrimp, in even chunks
• 1 large Red Onion, cut in thick petals
• 4 tbsp olive oil
• Zest and juice of 1 lemon
• 3 cloves garlic, grated
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• ½ tsp chili flakes
• Salt and black pepper
• ½ cup thick yogurt whisked with 1 tbsp lemon juice

Method

1. Whisk the oil, lemon zest, garlic, oregano, paprika, chili flakes, salt, and pepper. Hold the lemon juice back — acid on raw shellfish for too long turns the texture chalky.
2. Toss the Large Shrimp in the marinade and leave 20 minutes at room temperature; poultry can go up to 4 hours in the fridge.
3. Thread onto skewers alternating with the Red Onion, packing the pieces close enough to touch so the interiors stay juicy.
4. Grill over high direct heat, turning once, until the edges char and the Large Shrimp is just firm — 2 minutes a side for shrimp, 4 for poultry to 165°F (74°C).
5. Squeeze the reserved lemon juice over the hot skewers and serve with the lemon yogurt for dragging each piece through.