These skewers are great served over hot couscous or orzo. Complement this dish with a side of steamed asparagus or zucchini. The lemon-herb feta would also be a delightful accompaniment to grilled fish.

Jennifer Cofield
Recipe by Oxmoor House September 2006


Credit: Oxmoor House

Recipe Summary test

6 mins
5 mins
45 mins
56 mins
4 servings (serving size: 2 skewers and 4 teaspoons feta)


Ingredient Checklist


Instructions Checklist
  • Soak wooden skewers in water 30 minutes.

  • Thread 3 shrimp onto each skewer, and place skewers in an 11 x 7-inch baking dish.

  • Combine 1 teaspoon olive oil, 2 teaspoons oregano, lemon rind, 1 tablespoon lemon juice, garlic, and 1/4 teaspoon pepper; pour over skewers, turning to coat. Cover and marinate in refrigerator 15 minutes.

  • Prepare grill.

  • Place skewers on grill rack coated with cooking spray, and grill 5 to 6 minutes or until done, turning skewers occasionally.

  • Combine remaining 2 teaspoons olive oil, 1 teaspoon oregano, 1 tablespoon lemon juice, 1/4 teaspoon pepper, and feta cheese; toss gently.

  • Remove shrimp from grill, and place 2 skewers on each of 4 plates. Top evenly with lemon-herb feta.

Chef's Notes

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Oxmoor House Healthy Eating Collection

Nutrition Facts

140 calories; calories from fat 37%; fat 5.7g; saturated fat 1.5g; protein 20.2g; carbohydrates 1.6g; fiber 0.3g; cholesterol 171mg; iron 2.7mg; sodium 327mg; calcium 68mg.