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Grilled Turkish shrimp kebabs and grilled lemons on a blue-green plate.
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Grilled Turkish Shrimp Kebabs with Urfa Biber Garlic Butter

Elevate your grilled seafood game with these spicy Turkish shrimp kebabs! This easy-to-make recipe is the perfect addition to your summer grilling menu and packs an incredible amount of flavor from the combination of garlic, urfa biber, and grilled lemons.
Course Main Dish
Cuisine Mediterranean, Middle Eastern
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people
Author Marissa @ OMGfood

Ingredients

Urfa Biber Garlic Butter

  • cup butter
  • 3 garlic cloves minced
  • 1 tablespoon extra virgin olive oil
  • Pinch of sea salt
  • ½ teaspoon urfa biber

Shrimp and Grilled Lemons

  • 1 pound Open Nature® Raw Shrimp 21-30 count per pound thawed, peeled, and deveined*
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ - 1 tablespoon urfa biber
  • 1 tablespoon finely chopped parsley
  • ¼ teaspoon Aleppo pepper optional*
  • 6-8 wooden skewers soaked in water for at least 30 minutes
  • 2 lemons halved and brushed lightly with olive oil on the cut sides

Instructions

Urfa Biber Garlic Butter

  • Melt butter in a small saucepan over medium-low heat.
  • Add garlic and cook for 2-3 minutes, until it is softened and fragrant. Keep a close eye so it doesn’t burn.
  • Remove from heat and immediately add in the olive oil, salt, and urfa biber.
  • Leave butter mixture in the saucepan and set aside to allow the flavors to meld; the continued heat from the pan will slightly brown the butter, deepening its flavor.

Shrimp and Grilled Lemons

  • Preheat an outdoor grill over high heat. If using charcoal, set up for direct heat grilling.
  • Thread four shrimp per skewer. Brush both sides with olive oil and season with salt and urfa biber.
  • Place lemons over direct heat, cut side down, and leave undisturbed for about 4-6 minutes or until they have charred and caramelized.
  • Meanwhile, place shrimp kebabs over direct heat and grill for 2-3 minutes per side or until they are pink and opaque; an internal temperature with an instant read thermometer should read 145 degrees Fahrenheit.
  • Remove lemons and kebabs from heat. Top kebabs with the garlic butter and juices from the warm lemons. Garnish with parsley and Aleppo pepper, if using.
  • Enjoy!

Notes

  1. To quickly thaw frozen shrimp, submerge them in a bowl of cold water for approximately ten to twenty minutes.
  2. Aleppo pepper can be used to add an extra layer of flavorful heat and a pop of red color.