Not sure if you are going to find any recipe with this name because I made it up. However, there is a reason for that. In Serbian cuisine you will find kebabs or skewers with meat and veggies called Gypsy Kebab (Ciganski ćevap). That is less expensive version of all-meat kebabs and that is why it became Gypsy. I thought it would be fun to add a twist using shrimp which is very far away from original recipe. So, that is how I came up with this idea.
You need for four servings (12 skewers):
1 lb medium size shrimp (about 36 pieces)
Salt and black pepper
A piece of ginger (2 inch long), finely chopped
3 cloves garlic, finely chopped
A handful of chopped fresh parsley
1/3 cup olive oil
1 yellow bell pepper
1 green bell pepper
1 red bell pepper
12 cocktail tomatoes (bigger than cherry tomatoes with a great flavor)
1 red onion
1 white onion
First clean the shrimp, remove shell and deveine. Make marinade with garlic, ginger, parsley, salt, black pepper and olive oil. Place shrimp in marinade and let stand for one hour in the refrigerator.
Cut the onions and bell peppers in rectangular pieces, zucchini into thick semi circles, tomatoes leave whole.
Place shrimp and vegetables on the wooden skewers as you like. I used this order, from bottom to top: a piece of zucchini, white onion, shrimp, green pepper, tomato, shrimp, green pepper, zucchini, shrimp, and red pepper. You can add more meat if you prefer. Cover the kebabs with the rest of the marinade, season with salt and pepper. Let stand for a while.
Grill kebabs over medium heat, about 5 minutes each side. Shrimp takes little time to be cooked, after few minutes they get pink and that means they are done.
This recipe is featured in free online magazine Mezze (page 69).