GRILLED CHICKEN AND SHRIMP KEBABS WITH LEMON AND GARLIC
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
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 .
LIME CHICKEN AND SHRIMP KABOBS
A grilled entree with flavorful chicken and shrimp skewered with fresh vegetables.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 11
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.
GARLIC SHRIMP KABOBS
Steps:
- Rinse and dry shrimp.
- Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
- Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
- Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 0.7 g, Cholesterol 115 mg, Fat 9.7 g, Fiber 0.1 g, Protein 12.4 g, SaturatedFat 1.4 g, Sodium 132.8 mg, Sugar 0.1 g
BUILD-YOUR-OWN SHISH KABOBS
Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 38
Steps:
- If using bamboo skewers, soak them in water for 1 hour to retard charring.
- Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Cut vegetables into bite-size pieces.
- Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
- Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
- Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES
Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze.
Provided by Kim Peterson
Categories Dinner Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
- On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
- Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
- Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!
Nutrition Facts : ServingSize 1 kabob, Calories 154 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 39 mg, Sodium 489 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 2 g
BEEF & SHRIMP KABOBS
Make and share this Beef & Shrimp Kabobs recipe from Food.com.
Provided by GinnyP
Categories Kid Friendly
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut steak into 1" pieces.
- Place steak and shrimp in baggie.
- Combine remaining ingredients and marinate in refrigerator for at least 1 hour.
- Place on skewers and grill.
- Enjoy!
Nutrition Facts : Calories 353.7, Fat 18.9, SaturatedFat 6, Cholesterol 185.1, Sodium 312.2, Carbohydrate 11.2, Fiber 0.3, Sugar 8.9, Protein 33.7
CHICKEN & SHRIMP SHISH-KABOBS
Make and share this Chicken & Shrimp Shish-Kabobs recipe from Food.com.
Provided by chlcwhite
Categories Weeknight
Time 1h
Yield 1 shish kabob batch, 1 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 91, Fat 1, SaturatedFat 0.3, Cholesterol 171.6, Sodium 197.4, Carbohydrate 0.9, Fiber 0.3, Sugar 0.6, Protein 18.6
STEAK AND SHRIMP KABOBS
You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
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