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  • 1 cup Badia Mojo marinade
  • Salt and Badia ground black pepper, to taste
  • 16 large shrimp, peeled, and deveined
  • 1 summer squash, seeded and cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 zucchini, seeded and cut into 1-inch pieces
  • Equipment: 4 wooden or metal skewers


  • In a medium bowl, whisk together the Mojo marinade with salt and pepper
  • Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer
  • Put the kebabs in a shallow baking dish and pour the marinade over the top
  • Marinate the kebabs at room temperature, turning occasionally, for 10 minutes
  • Preheat an indoor grill pan or an outdoor grill
  • Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes
  • Transfer the shrimp kebabs to a warm platter
  • Serve immediately and drizzle with a little extra Mojo
  • If desired accompany them with an Avocado Mayonnaise or an Ancho Chile Mayonnaise or simply with lemon or lime wedges

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