Omani Shrimp Kebab | The wonderful table

Serves 6 to eight

We visited Amman throughout a summer time day, and it was so scorching that just about nothing occurred in the course of the day. When the solar lastly set, we had been completely happy to seek out that most of the small mashakek stalls promoting kebab had been open at the moment. In Muscat, Oman, we had been instructed that one of the best meals is definitely in an space close to the airport identified for its road stalls. There we noticed one vendor after one other with the identical factor: kofta (minced meat) and plain kebab. What stood out above all the opposite tastes was the prawn kebab we bought at one of many stalls – it had some sort of fireplace to it.

We resolved to get the recipe from the very confused proprietor, who bravely acquired our quite a few questions whereas we wrote notes at the hours of darkness, however largely couldn’t perceive why we had been so . Between our observations and what we had been capable of talk between us utilizing solely the frequent language of meals, we found that their marinade consists of tamarind, lemon, and native chili peppers. A little bit trial and error upon our return to DC resulted on this recipe for one of the best grilled shrimp I’ve ever had. I really like utilizing dried black lemons, which add a spicy kick to dishes and drinks. These lemons are dried fully, and plenty of of them flip black within the course of, however do not be alarmed should you see extra of a pale colour. They are often discovered complete and floor in Lebanese, Persian, and Indian grocery shops and on-line. Earlier than grinding complete limes your self, break them down first by crushing them below a heavy bowl.


  • 1 liter (960 ml) of grapeseed or canola oil
    TST-Maidan book cover

    Rose privet

  • 6 complete dried arbol or guajillo peppers, stems eliminated

  • 7 dried black lemons

  • 10 cloves of garlic, chopped

  • 3 tablespoons tamarind paste or focus

  • 3 lbs (1.4 kg) peeled tail-off shrimp (16/20).

  • Flaky sea salt (equivalent to Maldon) for serving

  • Lemon slices, for serving

gear: 10 to 12 skewers; Whether it is bamboo or wooden, soak it in water for half-hour earlier than use.


In a blender, mix oil, chili pepper, dried black lemon and garlic. Combine the elements nicely till they break down, so there are not any massive chunks of lemon or garlic. Add the tamarind paste and stir nicely till the elements are combined. Put aside 1/2 cup (120 ml) of marinade.

Place the shrimp in a big bowl, and pour the remaining quantity of marinade over it. Stir gently till all of the shrimp are coated within the marinade. Cowl and marinate within the fridge for a minimum of half-hour and not more than 3 hours.

Put together a medium-height grill.

Place the shrimp on the skewers, being cautious to not carry them shut collectively. Grill the shrimp for 1 to 2 minutes per facet, till the shrimp are opaque and pink. Take away from the grill and brush with the remaining marinade.

Sprinkle with high-quality salt and serve with lemon slices.

“Recipe excerpt from the brand new ebook Al-Midan: Recipes from Lebanon and overseas By Rose Privett and Marah Stites. Textual content © 2023 by Rose Previte. Pictures copyright © 2023 by Jennifer Chase. Revealed by Abrams.

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