Lime Chicken And Shrimp Kabobs Recipes

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BBQ CHICKEN KABOBS WITH TEQUILA LIME CILANTRO



BBQ Chicken Kabobs with Tequila Lime Cilantro image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h30m

Yield 6 skewers

Number Of Ingredients 13

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/2 cup chopped fresh cilantro leaves and stems, plus more chopped leaves, for serving
1/3 cup canola oil
1 tablespoon tequila
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, chopped
Freshly ground black pepper
3 to 4 boneless, skinless chicken breasts, cut into twenty-four 1-inch pieces
2 zucchini, cut into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces

Steps:

  • Special equipment: 6 wooden skewers
  • In a large ziptop bag, add the lime juice, cilantro, oil, tequila, salt, red pepper flakes, garlic and some black pepper. Mix together and then add the chicken. Let the chicken marinate for 2 hours. During the last 20 minutes, soak the wooden skewers in water.
  • Preheat a grill to medium heat.
  • Remove the chicken from the marinade and pat dry (discard the marinade). Alternate threading the chicken, zucchini and bell peppers on each skewer. Cook the kabobs, turning after grill marks form, until the chicken is cooked through and the vegetables are charred at the edges, 12 to 15 minutes. Sprinkle with the remaining chopped cilantro before serving.

GRILLED CHICKEN AND SHRIMP KEBABS WITH LEMON AND GARLIC



Grilled Chicken and Shrimp Kebabs with Lemon and Garlic image

Provided by Diane Rossen Worthington

Categories     Chicken     Garlic     Leafy Green     Shellfish     Appetizer     Marinate     Backyard BBQ     Lemon     Seafood     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

24 uncooked large shrimp, unpeeled, deveined (thawed if frozen)
12 chicken tenders
1/3 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 garlic cloves, minced
2/3 cup olive oil
Baby lettuces

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 .

CHILI-LIME CHICKEN KABOBS



Chili-Lime Chicken Kabobs image

I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.

Provided by Simmi G

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
1 ½ tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 3.2 g, Cholesterol 64.6 mg, Fat 13 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 2.2 g, Sodium 63.8 mg, Sugar 0.5 g

CHILI-LIME SHRIMP KABOBS



Chili-Lime Shrimp Kabobs image

Lime and chili add a kick that really make this recipe pop. Plus, the grilled peppers are a great way to get my family to eat veggies. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 kabobs.

Number Of Ingredients 9

2 tablespoons lime juice
2 tablespoons olive oil
4-1/2 teaspoons white wine vinegar
2 garlic cloves, crushed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
24 uncooked medium shrimp, peeled and deveined
1 large sweet red pepper, cut into 24 pieces

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., On each of 12 metal or soaked wooden appetizer skewers, alternately thread two shrimp and two red pepper pieces. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Nutrition Facts : Calories 32 calories, Fat 1g fat (0 saturated fat), Cholesterol 31mg cholesterol, Sodium 46mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

LIME SHRIMP KABOBS



Lime Shrimp Kabobs image

Make and share this Lime Shrimp Kabobs recipe from Food.com.

Provided by Charlotte J

Categories     Broil/Grill

Time 18m

Yield 2 serving(s)

Number Of Ingredients 8

3 large limes
2 garlic cloves, crushed and peeled
1/4 teaspoon black pepper
2 teaspoons olive oil
2 tablespoons fresh cilantro, cleaned and chopped
10 medium cherry tomatoes, rinsed and dried
10 small white button mushrooms, wiped clean and stems removed
16 large shrimp, uncooked, deveined

Steps:

  • In a glass measuring cup, squeeze limes, yielding 1/4 cup of juice.
  • Add the garlic, pepper, olive oil, and cilantro, and stir.
  • Place the shrimp in a medium bowl, and pour the cilantro-lime marinade over the shrimp.
  • Let the shrimp marinate for 10 to 15 minutes in the refrigerator (do not let them marinate for more than 30 minutes as the acid of the juice will alter the texture of the shrimp).
  • While waiting, alternate cherry tomatoes, mushrooms, and shrimp on four skewers.
  • Grill the skewers over medium heat for 3 to 4 minutes on each side until the shrimp are just cooked through.

Nutrition Facts : Calories 145.2, Fat 5.5, SaturatedFat 0.8, Cholesterol 85.8, Sodium 108.5, Carbohydrate 16.8, Fiber 4.5, Sugar 4.8, Protein 12.4

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