Chicken Shrimp Shish Kabobs Recipes

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.

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 .

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.

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 & 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.