Recipe For Chicken And Shrimp Kabobs

Keep the barbeque fired up for these grilled Shrimp and Chicken Kabobs with vegetables and honey sesame glaze! Summer and skewers go hand-in-hand and you can assemble these keto-friendly, sweet n' spicy kabobs ahead of time for an easy, delicious meal any day of the week!

The chicken and shrimp skewers get that pop of color from sweet pineapple chunks, cherry tomatoes, zucchini, bell peppers and red onion. And I must say grilled pineapple is absolutely addictive!

There's nothing like farmer's market-fueled recipes combined with succulent shrimp and tender chicken for a super scrumptious, healthy summer dinner. These tasty kabobs are always a huge hit the whole family will love!

Teriyaki Bbq Grilled Shrimp Skewers Recipe

And if you’d like more recipes with shrimp and chicken check out this Creole-Style Jambalaya and Shrimp Stew with Chicken and Sausage!

If you're not already familiar with hoisin sauce, it is rich, thick and fragrant with a sweet, salty taste often described as Chinese barbecue sauce. You can easily substitute regular BBQ sauce as well or even blend the two!

We'll start with the Asian-inspired shrimp and chicken kabobs marinade which can be made a few days ahead. It's super easy to whip up and wonderful on seafood, fish, chicken, pork, beef and veggies.

The On Call Cook: Shrimp, Steak, And Chicken Kabobs

All ingredients are simply pureed in a blender until thick and smooth. Then season marinade to taste with salt and black pepper.

Next, assemble the chicken and shrimp kabobs in your preferred pattern on metal or wooden skewers and place on a rimmed baking sheet lined with parchment paper.

Drizzle about one-third of the glaze over top to marinate. Reserve the rest for basting and when serving. Skewers can be put together 1 day ahead. Cover and refrigerate but be sure to let them come to room temperature before barbecuing.

Jerk Pineapple Shrimp Skewers

Before turning on grill, rub grill grates with vegetable oil. Cook kabobs on preheated grill over medium heat. Flip halfway through cooking and baste with reserved marinade. We’re looking for juicy chicken and shrimp and tender veggies with a touch of char!

Yes, peel the shells off the shrimp but you can leave the tails intact. They’re easier to eat when peeled and get more flavor from the marinade.

Yes, you very well can. Since the proteins will be cooked, it is ok they sit in the same container or resealable bag to marinate. However, do not reuse or save marinades that have been used on raw meat, fish or seafood.

Grilled Hawaiian Chicken Kabobs

No need for that. Let excess marinade drain off or use your finger to slide off excess if it's thick. As mentioned in the

Absolutely. We know mother nature doesn't always cooperate so it's good to have a preheated oven on standby. Bring it to 425 degrees F and roast for 12-15 minutes flipping and basting the skewers halfway through.

To store leftovers, remove the shrimp, chicken and vegetables from the skewers and place in an airtight container. Refrigerate up to 5 days.

Garlic Butter Surf And Turf Kabobs

Whether those skewers are full of shrimp, chicken or another combination of proteins, here are great ideas for cocktails, appetizers, and different side dishes to round out one delicious menu.😉

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Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze. 

Greek Marinated Shrimp Skewers With Lemon Dill Sauce

Serving: 1 kabob | Calories: 154 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 4 g | Cholesterol: 39 mg | Sodium: 489 mg | Potassium: 473 mg | Fiber: 2 g | Sugar: 12 g | Vitamin A: 875 IU | Vitamin C: 42 mg | Calcium: 23 mg

This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon.It doesn’t cost anything extra to you!It simply helps maintain the blog. Thanks so much!Summertime means grilling, and grilling often means kabobs for us. Basil Chicken and Shrimp Kabobs use a sweet basil oil for a flavorful variant on kabobs.

In the summertime, we love to grill. And even though September is around the corner, living in South Texas means it’s still really hot. We really only get a couple of months of cold weather, which means we get to grill almost year-round. Kabobs, such as these basil chicken and shrimp kabobs, are one of the best meals for us to grill because we can customize them to what each of us likes.

Grilled Shrimp And Sausage Kabobs

This recipe is a little different than the usual marinade we use, but it was a perfect summer meal. The basil gave it that sweet summertime flavor, and the veggies are all those that are in season right now. I like to try to eat the foods in season because they are usually a bit cheaper and easier to find.

I found the original recipe from a copy of Southern Living that I have. But, of course, we changed it slightly to what we prefer (and what I could find in the store). Unfortunately, the heat has been so hard on our garden lately that almost all the herbs and vegetables have started bolting or dying off. The day I went shopping, the produce was very picked over. I had to improvise on a few of the vegetables.

The recipe originally called for 2 red peppers, and 2 yellow peppers. I had to make changes in the store based on what was available and bought one huge red pepper and two small yellow peppers. I also bought some fresh basil, since we don’t have any growing in the herb garden right now. But then I completely forgot I had it and used the basil from the spice drawer. Oh well, it was still tasty either way.

Air Fryer Chicken Kabobs

If you are using wooden skewers, make sure to start soaking those as soon as possible. You want them to soak for about 20 minutes prior to building the kabobs. A few years ago we bought some metal skewers and love them. We aren’t wasting so much since they are reusable, and we don’t have to worry about any bits of wood getting in the food.

Build the skewers. We tried to evenly distribute the vegetables and meat across all the skewers. Here’s where the customization comes in. If you have someone who doesn’t like onions, you can make them a couple of kabobs without onion. Or if another really likes zucchini, you can double it up on theirs. Kabobs are so versatile, they are great for making individual ones how each person prefers.

After building the kabobs, mix together the ingredients for the basil sauce. Mix olive oil, basil leaves, balsamic vinegar, salt, and pepper in a food processor or blender until it’s thoroughly mixed together. If you are using dried crushed basil, you can whisk it together in a bowl.

Best Shrimp Kabobs {easy Marinade W/ Video}

We set our grill to medium heat and put the kabobs on to cook. Grilling is Justin’s domain, so I can’t tell you too much about that process, but I know he was flipping them every now and then to make sure all sides were cooked evenly.

We served ours with some watermelon, another perfect summer food. The combination was actually really good because the watermelon is also sweet, so the two flavors went together well

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.Lemon Oregano Chicken & Shrimp Skewers are marinated and then grilled for adelicious and healthy dinner recipe! (high protein, paleo, low carb and clean eating)

Bang Bang Chicken Kabobs Recipe

If you read this blog, you know that I am pretty much obsessed with skewers. I have lots of yummy skewer recipes on here. From appetizer, all the way to dessert skewers. I seriously love them.

If I had my way, we would make them every week. My husband likes them too but isn’t a fan of threading ingredients onto skewers. I find it sort of therapeutic so I usually do it. 😉 These Lemon Oregano Chicken & Shrimp Skewers are amazing served up with a side of vegetables, like a batch ofCaramelized Butternut Squash.

My husband and I have been prepping our meals ahead of time for the last few weeks and have really enjoyed it. It’s fun to cook and plan together. The hardest part for me is creating proteins that taste good and will reheat and still taste as good as when it was first cooked.

Grilled Shrimp Kabobs, Mediterranean Style

Skewers are an amazing way to go! Especially when they’re soaked in a lemon oregano marinade and then grilled. Cue the hallelujah chorus! Deliciousness on a stick!

I love using fresh herbs and citrus in marinades. The acid in the citrus makes the meat tender quickly and the herbs make the meat taste so much better.

A few tips for this recipe… be sure to keep all the chicken on their own skewers and the shrimp on their own skewers. The shrimp will take less time to cook and you’ll want to put those skewers on

Chicken Kabobs With Vegetables