• Emily Tyler

Grilled Shrimp, Cherry Tomatoes, Zucchini, Chickpeas and Feta

As I watch my garden start to ramp up with a bounty of cherry tomatoes and zucchini, I am always on the lookout for a new recipe. I just acquired a grill basket which is perfect for shrimp or vegetables as it keeps food from falling into the fire.




Serves 4


1 pound jumbo shrimp shelled and deveined with tail ons

2 medium zucchini (about 8 ounces each) sliced in ¼”rounds

1 15-ounce can chickpeas drained and rinsed

2 pints cherry tomatoes


4 pita pockets, cut in quarters

8 ounces feta cheese


Marinade

1 teaspoon dried oregano

1 teaspoon kosher salt

1 clove of garlic, crushed

¼ teaspoon crushed red pepper flakes

¼ cup olive oil, plus more for grill basket


Dill Sauce

1 cup sour cream

¼ cup chopped fresh dill

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

(Combine all of the above ingredients and served chilled)


  1. In a large bowl, combine the shrimp, zucchini, chickpeas and cherry tomatoes

  2. In a small bowl, combine the marinade ingredients and pour over shrimp mixture and stir to combine

  3. Heat the grill (or build a fire) and when it heats to medium high temperature, lightly oil the grill basket, place it on the grill and add the shrimp mixture, turning often until the vegetables are soft and the shrimp is cooked through and lightly charred - about 7-9 minutes

  4. While the shrimp and vegetables are grilling, toast the pita pockets on the grill as well

  5. Transfer to a serving platter, sprinkle with crumbled feta cheese, some chopped dill and serve with the pocket bread and dill sauce

*if the chickpeas are too small and fall through your grill basket, keep them separate, put a tablespoon of the marinade on them and grill them separately on a sheet of aluminum foil.


Here is my grill basket - it measures about 11X13 with handles and slight turned up edges to keep items from rolling off, more a sheet pan with holes than a basket.

Great to grill fish as well.