Easy Chermoula Grilled Shrimp Skewers with Vegetables

There’s something truly magical about a dish that feels both exotic and effortless at the same time.

Today, I’m sharing a recipe that brings the sun-drenched flavors of Morocco straight to your backyard—Chermoula Grilled Shrimp Skewers with Bell Peppers and Zucchini.

Thanks to a flavorful blend like RoboFood Chermoula Seasoning, this dish captures the essence of North African cuisine without requiring a pantry full of hard-to-find ingredients.

With bright citrus notes, earthy cumin, fragrant coriander, and just the right amount of heat from paprika and garlic, this chermoula-spiced marinade transforms simple shrimp into a bold, restaurant-quality meal.

Why You’ll Love This Chermoula Grilled Shrimp Recipe

This isn’t just another grilled shrimp recipe—it’s a celebration of flavor, texture, and ease.

Whether you’re hosting a summer cookout, prepping a healthy weeknight dinner, or simply craving something that transports your taste buds, this dish delivers.

The chermoula seasoning blends beautifully with olive oil and lemon juice to create a marinade that penetrates the shrimp quickly and deeply.

And because the seasoning is balanced and aromatic—not overpowering—the vegetables on the skewers soak up just enough flavor to complement, not compete with, the star of the dish.

Shrimp cooks fast, making it perfect for busy cooks who want a nutritious and satisfying meal without spending hours in the kitchen.

Packed with protein and low in calories, shrimp is also an excellent choice for clean eating.

When paired with colorful, fiber-rich vegetables, this recipe becomes a complete meal that dazzles both visually and taste-wise.

What Is Chermoula?

Chermoula (sometimes spelled charmoula or chermula) is a North African marinade and sauce popular in Moroccan and Algerian cooking.

It’s typically made with fresh herbs like cilantro and parsley, garlic, lemon juice, olive oil, cumin, coriander, and chili peppers.

It’s most often used with fish and seafood, but you’ll also find it applied to chicken, tofu, or roasted vegetables.

The result is a tangy, herbaceous, and slightly spicy flavor profile that’s both refreshing and warming at the same time.

Traditional chermoula can take time to prepare—chopping herbs, toasting spices, balancing flavors—so I love having a high-quality, convenient seasoning blend like RoboFood Chermoula Seasoning on hand.

It captures the authentic complexity of the original while cutting prep time in half.

Just mix it with olive oil and lemon juice, and you’ve got an instant marinade that tastes like you spent hours preparing it.

Ingredients You’ll Need

This recipe is intentionally simple, with high-impact results.

Here’s what you’ll gather:

• 1 pound (450g) large shrimp, peeled and deveined
• 2 tablespoons RoboFood Chermoula Seasoning
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic, minced (optional for extra kick)
• 1 teaspoon honey or maple syrup (helps with caramelization)
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into ½-inch rounds
• 8-10 wooden or metal skewers
• Salt and freshly ground black pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Lemon wedges (for serving)

If using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling the kebabs to prevent them from burning on the grill.

How to Make Chermoula Grilled Shrimp Skewers

Follow these simple steps to make this vibrant dish from start to finish:

1. Prepare the marinade: In a medium bowl, whisk together the RoboFood Chermoula Seasoning, olive oil, lemon juice, minced garlic (if using), and honey. The mixture should be fragrant, oily, and slightly golden from the paprika.
2. Marinate the shrimp: Add the shrimp to the marinade and toss gently to coat. Let sit at room temperature for 15–20 minutes. Do not marinate longer than 30 minutes, especially if using citrus, as the acid can begin to cook the shrimp and make the texture mushy.
3. Prep the vegetables: While the shrimp marinate, cut your bell peppers and zucchini into even-sized pieces. This ensures even cooking on the grill.
4. Preheat the grill: Heat your grill to medium-high (about 375°F–400°F). Clean and lightly oil the grates to prevent sticking.
5. Assemble the skewers: Thread the shrimp and vegetables onto the skewers, alternating pieces for visual appeal. Leave a small space between each item to allow for even heat distribution.
6. Grill the skewers: Place the skewers on the grill and cook for 3–4 minutes per side, turning once, until the shrimp are opaque and slightly charred at the edges. The total cooking time should be 6–8 minutes.
7. Serve: Remove from the grill and let rest for 2–3 minutes. Garnish with fresh cilantro or parsley and serve with lemon wedges on the side.

Serving Suggestions

These skewers are delicious on their own, but they truly shine when paired with complementary sides.

Here are a few of my favorite pairings:

• Lemon herb couscous: Fluff cooked couscous with chopped parsley, lemon zest, and a drizzle of olive oil for a light, fragrant base.
• Grilled flatbread: Warm pita or naan over the grill and serve alongside to scoop up every last bite.
• Tzatziki or harissa yogurt sauce: A cool, creamy dip balances the bold chermoula flavor. Mix Greek yogurt with grated cucumber, garlic, lemon, and a pinch of salt. For heat, stir in a spoonful of harissa paste.
• Fresh green salad: A simple salad with romaine, cucumber, tomatoes, and a lemon vinaigrette keeps the meal fresh and crisp.

Why RoboFood Chermoula Seasoning Makes a Difference

Using a pre-blended seasoning like RoboFood Chermoula Seasoning doesn’t mean you’re sacrificing authenticity—it means you’re smart.

The blend is thoughtfully crafted to mirror the balance of traditional chermoula, with no fillers or artificial ingredients.

I’ve tested it against homemade versions, and tasters consistently praised its depth and freshness.

It’s especially valuable if you don’t always have fresh cilantro or preserved lemons in your kitchen.

The seasoning contains coriander, cumin, paprika, garlic powder, and dried herbs—each selected for potency and compatibility.

A touch of citric acid helps mimic the tang of lemon, while a hint of chili provides warmth without overwhelming heat.

When reconstituted with oil and fresh lemon juice, it blooms into a marinade that tastes vibrant and alive.

Pro Tips for Grilling Success

To make the most of this recipe, keep these tips in mind:

• Don’t overcrowd the skewers: Leave space between each piece so heat circulates and promotes even grilling and light charring.
• Use uniform shrimp: Go for large or extra-large shrimp so they hold up well on the grill and don’t shrink too much during cooking.
• Grill over direct heat: Shrimp benefit from quick, high-heat cooking. Avoid indirect heat, which can lead to uneven or undercooked results.
• Watch them closely: Shrimp cook fast and can go from perfect to rubbery in minutes. Keep an eye on them, and remove as soon as they turn opaque and pink.
• Double the marinade: Make extra and reserve a portion (before adding to raw shrimp) to drizzle over the cooked skewers or use as a sauce.

Dietary Adaptations

This recipe is naturally gluten-free and can easily be made paleo or Whole30-compliant.

Just ensure your chermoula seasoning blend doesn’t contain any additives or preservatives.

RoboFood’s version is clean-label, making it suitable for most dietary preferences.

For a dairy-free and vegan twist, substitute the shrimp with firm tofu cubes or chickpeas and grill as usual.

And if you’re watching sodium, look for a low-salt version of the seasoning or reduce the amount used and add more fresh herbs and lemon for brightness.

Storing and Reheating

While grilled shrimp is best served fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet over medium heat or enjoy chilled in a salad.

Avoid microwaving, as it can make shrimp rubbery.

You can also marinate the shrimp ahead of time and store them in the fridge (no longer than 24 hours) for a quick grill session the next day.

This recipe is vibrant, healthy, and full of bold, global flavors.

Whether you’re new to North African cuisine or a seasoned fan, these Chermoula Grilled Shrimp Skewers offer a delicious gateway to its aromatic world.

Try them this weekend and bring a taste of Morocco to your table.