Quick and Easy Baharat Shrimp and Veg BBQ Basket

From our good friend Sue Merry, we love you, Sue! 

The stuff:

  • 1 lb raw, medium or large peeled and deveined shrimp 
  • 1 bunch asparagus, ends trimmed, cut into 2” pieces
  • 1 bunch spring onions, ends trimmed, quartered, 2” long (include some greens)
  • 2 large yellow bell peppers, deveined, sliced lengthwise into 1” wide strips
  • 3/4 lb sugar snap or snow peas, strings removed
  • 1/2 head cauliflower, cut into 2” florets
  • 1/4 cup olive oil, the good stuff
  • 2 heaping tablespoons Never Not Eating Baharat Spice
  • Grated zest of 1 lemon
  • Kosher or flaked sea salt
  • Freshly ground pepper


The Method:

  1. Place all the prepared veg in a bowl large enough to toss them all. Add Baharat Spice and olive oil. Mix thoroughly. Get your (washed) hands in there, it’s the only way to mix things properly!
  2. When you are ready to eat, preheat your BBQ to 400 degrees. If you are using charcoal, the coals should be good and red:) When your Q is at temp, preheat your BBQ basket for 2 minutes.
  3. Add the prepared vegetables all at once and give it a good, vigorous stir. No, not with your hands, with a BBQ flipper. Close the lid! Give the vegetables time to get nicely charred, stirring 3 or 4 times, approximately 10-15 minutes. Keep the lid closed in between stirrings.  You want the veg to remain crunchy.
  4. Add the shrimp and mix well. Close the lid! Leave alone for 5 minutes and then mix again. Close that thing back up and leave alone for another 5 minutes! Resist the temptation to open the lid every 30 seconds. If you use extra large shrimp they may need a couple more minutes. There’s nothing worse than over-cooked rubbery shrimp. Do not overthink this.
  5. By this point the shrimp will be cooked. Turn off the BBQ.
  6. Finish and toss well with the lemon zest, salt and pepper.
  7. Serve immediately. Can be served with pita or rice if you need carbs :)


  • You can use any mixture of vegetables you want, more or less. This is not a recipe to use leafy greens in - blech, soggy and nasty. 
  • If you can’t find spring onions, scallions work. Don’t like snap peas, substitute broccoli or rapini. If you want a tuber in there (eg potato or yam) put them on separately first for about 10 minutes, tossed in a bit of oil. 
  • Don’t eat shrimp? Leave ‘em out. Use 1lb cubed firm tofu instead, add at the same time as you would the shrimp.
  • Experiment, go wild! It’s all about the Baharat Spice baby.

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