Chicken Shrimp Shish Kabobs Recipes

GRILLED CHICKEN AND SHRIMP KEBABS WITH LEMON AND GARLIC

Steps:

• Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally.
• Prepare barbecue (medium-high heat). Arrange lettuces on large platter. Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill; place atop lettuce. Serve with Tomato-Avocado Salsa and Chipotle Aioli .

WEST INDIAN GRILLED CHICKEN & SHRIMP KABOBS

Steps:

• Cut chicken into 1 inch (2.5 cm) cubes and place in large resealable plastic bag. Place shrimp in another bag. Set aside.
• Cut onion and sweet peppers into 1 inch (2.5 cm) chunks and add to a third large resealable plastic bag. Set aside.
• Make the marinade by adding the green onion, shallot, garlic, ginger, minced hot pepper (optional), cider vinegar, molasses, brown sugar, light tamari (or soy sauce), orange juice, allspice, cinnamon, nutmeg, salt and freshly ground black pepper to the bowl of a blender or food processor. Puree until smooth. Let the food processor do the work - ingredients don't have to be chopped. Divide marinade evenly between the three bags. Seal each bag and marinate in refrigerator for 1 hour and preferably overnight.
• Soak 16-20 wooden skewers in warm water for 20-30 minutes. Thread a piece of chicken onto a skewer followed by a piece of onion, shrimp and sweet pepper alternating in that order. Repeat. Place kabobs on platter as you make them. Pour any leftover marinade over kabobs.
• Heat grill to medium-high. Grill kabobs over medium-high heat until lightly browned, cooked through and internal temperature reaches 165°F (74°C) - approximately 7-10 minutes per side. Baste along the way with any leftover marinade. Turn half-way through cooking.

LIME CHICKEN AND SHRIMP KABOBS

Steps:

• In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.
• In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.
• Heat grill to 350 to 400 °F.
• Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken, 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.
• Place chicken kabob on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
• Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
• Remove skewers from grill and serve immediately.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

CHICKEN & SHRIMP SHISH-KABOBS

Steps:

• cut all ingredients until about the size of a half dollar.
• string a mix of the ingredients on skewers and grill until fully cooked.

SHRIMP KABOBS

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• You can marinate overnight, but only do the mushrooms for an hour.
• Preheat grill for high heat.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate.
• Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat grill for high heat.
• Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.