• France Latin Quarter Shrimp Kebabs

Name: • France Latin Quarter Shrimp Kebabs
Cuisine: Greece
Ingredients: 1 large green bell pepper, cored, seeded, and quartered lengthwise; 2 medium-size onions, peeled; 12 large cherry tomatoes; 1 lemon, cut into 8 wedges; Pita bread, for serving; 3 tablespoons extra-virgin olive oil, or as needed for brushing; 1 tablespoon Coarse salt (kosher or sea); 1 tablespoon Coarse salt (kosher or sea); 1 tablespoon Coarse salt (kosher or sea); 1½ pounds jumbo shrimp or spot prawns (2 pounds if using ones with the heads on, which is preferable), deveined, shells left on (see box); 1½ pounds jumbo shrimp or spot prawns (2 pounds if using ones with the heads on, which is preferable), deveined, shells left on (see box); 1½ pounds jumbo shrimp or spot prawns (2 pounds if using ones with the heads on, which is preferable), deveined, shells left on (see box); 1½ pounds jumbo shrimp or spot prawns (2 pounds if using ones with the heads on, which is preferable), deveined, shells left on (see box); 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon freshly ground white pepper; 1 teaspoon dried oregano

Greece

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

The prettiest kebabs I’ve ever seen were prepared on the rue de la Huchette in the Latin Quarter of Paris. This warren of narrow streets—one of the oldest neighborhoods in Paris—is home to dozens of Greek restaurants, each one vying to outdo the next with the drama of its shish kebabs. Everything is fair game for a skewer—lamb, beef, tightly coiled merguez (Moroccan sausage), seafoods ranging from oval, bright orange salmon steaks to jumbo prawns with their heads still attached. The

Ingredients

Europe
Greece
France
Dinner

Ingredients

Method