Skip to main content
CookUnity logo

Un-Skewered Grilled Shrimp Kebab

by Ahmet Kiranbay

View Profile

Tree Nut Free

Peanut Free

Everything you love about a kebab—without the messy skewer! Chef Ahmet serves a generous portion of succulent, garlic-basted grilled shrimp, lightly dusted with sumac—a tangy, earthy Middle Eastern spice—and sweet red bell pepper, onion, and zucchini. On the side: Hearty Turkish potato salad of tender red-skinned potatoes, red bell pepper, and onion, and lots of fresh dill and parsley. Drizzle the dressing—a flavor-packed blend of extra-virgin olive oil, fresh lemon juice, garlic, and even more fresh herbs—over everything and dig into a meal that’s as satisfying as it is wholesome.

Nutritional facts

Protein

21g

Carbs

33g

Calories

490kcal

Fat

30g

Ingredients

Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Red Onion, Plum Tomato, Dill, Potato, Shrimp, Black Pepper, Cumin, Garlic, Zucchini, Kosher Salt, Sumac, Lemon Juice, Green Bell Pepper, Basil, White Wine, Red Bell Pepper, Italian Parsley, Aleppo Pepper

Contains shellfish.

Reviews

4.5

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 832 reviews

Previous slide
1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Anna · 08/24/25

Next slide

More Ahmet Kiranbay's delicious meals

Previous slide
Next slide

About Ahmet Kiranbay

My name is Ahmet Kiranbay. I am from Izmir, Turkey, which is on the Aegean Sea. I graduated with a degree in economics and worked as an accountant in my 20s, eventually becoming CFO for a power and electric company in Ankara, Turkey. I came to the United States in 2006 to further my finance studies at UC Berkeley in California.
In 2007, I met Armando, who was catering on the side from his full-time job. Eventually, I started to help in catering, beginning my transition into Food and Beverage. I’ve always had a strong passion for cooking, which comes from my mother, who is an amazing cook. Armando and I moved to Miami in 2008, where we managed restaurants together.
In 2016, we opened FOB in Brooklyn, which is Filipino BBQ. Since we put the restaurant together from not much, it was often just Armando and I cooking in the kitchen, really honing my skills as a Chef. In 2022, I opened Rana FiTeen to showcase the food from where I am from. In America, there is a specific representation of Turkish food, mainly from the East part of Turkey with Arabic influences; I wanted to bring my West Coast side, which is a little lighter and not often seen here. The food is special to me because the recipes are really like my mother and family would do it.
I truly hope that the CookUnity audience loves it as much as I do!! Afiyet Olsun!! That’s how we say bon appetit!

You can find Ahmet Kiranbay's meals in...

Similar meals you may like

Previous slide
Next slide