Chicken And Prawn Kebabs Recipes

SESAME CHICKEN & PRAWN SKEWERS

Steps:

• Combine the ginger, garlic, honey, soy sauce, sesame oil, lime juice and sesame seeds. Divide between two bowls, then add the chicken pieces to one and the prawns to the other. Toss both mixtures well, then leave to marinate in the fridge for 15 mins.
• Cook the chicken in a frying pan over a medium-high heat for 3 mins, then push to one side and add the prawns to the other side of the pan. Cook for 2 mins until the prawns are pink and the chicken is cooked through (use two separate pans if anyone you're cooking for has an allergy or is a pescatarian). Put the broccoli in a microwaveable bowl with a splash of water, then cover and cook on high for 5 mins.
• Thread half of the skewers with chicken and broccoli and the other half with prawns and broccoli.

GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES

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!

CHICKEN AND PRAWN KEBABS

Steps:

• Cut chicken into large bitesize pieces.
• Peel and devein the prawns.
• Drain apricot halves and pineapple slices, reserving the juice.
• Cut the pineapple slices into 4.
• Thread the prepared chicken, prawns and fruit alternately onto metal skewers.
• Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper.
• Pour mixture over kebabs and marinate 30 minutes.
• Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink.
• Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens.
• Serve Chicken and Prawn kebabs immediately.