I need a good chicken and shrimp kabob recipie?!
I need a good chicken and shrimp kabob recipie?
I can't find a good marinade for a chicken and shrimp kabob...I'll probably add mushrooms, and bell peppers. Any good suggestions???
Answers:
Whatever recipe you choose, use large shrimp, and longer, skinny pieces of chicken pierced in 2-3 places with the kbob stick, woven on in an "s" like a like a dollar sign, not chunks. the shrimp will cook very fast, and get tough if you leave the kbob on too long waiting for the chicken to cook.
Just go to the condiment aisle of your local grocery store you'll find many marinades to choose from, pick the one that seems appealing to you.
MARINATED SHRIMP KABOBS
32 large fresh unpeeled shrimp
1 (15 1/4 oz.) can pineapple chunks in juice, undrained
1/2 c. oil free Italian dressing
1 (8 oz.) can no salt tomato sauce
1 1/2 tbsp. brown sugar
1 tsp. prepared mustard
1 lg. green pepper cut into 1 inch cubes
1 lg. sweet red pepper cut into 1 inch cubes
12 pearl onions
Vegetable cooking spray
2 c. cooked long grain rice
Peel and devein shrimp, leaving tails intact. Set aside. Drain pineapple, reserving 1/4 cup juice set aside. Combine reserved juice, Italian dressing, tomato sauce, brown sugar and mustard. Place shrimp in a shallow dish; add juice mixture, and toss gently. Cover and marinade in refrigerator at least 3 hours. Stir occasionally. Remove shrimp from marinade. Place marinade in small saucepan, bring to boil. Reduce heat and simmer 5 minutes.
Alternate shrimp, pineapple chunks, peppers, and onions on 4 metal skewers. Coat grill rack with cooking spray, place on grill over medium hot coals. Place kabobs on rack and cook 3 to 4 minutes on each side until done, basting frequently with reserved marinade. Serve over cooked rice.
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MARINATED CHICKEN KABOBS
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. cooking oil
1/2 tsp. dried tarragon, crushed
1/4 tsp. hot pepper sauce
1/8 tsp. salt
1 clove garlic, minced
12 oz. boned skinless chicken breast halves, cut into 1" cubes
2 med. zucchini, cut into 1" pieces
1 med. green or sweet red pepper, cut into 1" sq.
For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt and garlic. Place chicken in a plastic bag and set into a deep bowl. Pour marinade into bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently.
Drain chicken, reserving marinade. Thread chicken, zucchini and green or sweet red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5 inches from heat about 8 minutes or until chicken is tender and no longer pink; turn once and brush with marinade. Makes 4 servings.
Hi !!
This is a marinade that I use frequently & we love it.. because we LOVE the taste of lime on Shrimp, but I think it would also be very good on Chicken as well.
** "Bacon-Wrapped Tequila, Lime & Jalapeno Shrimp Kabobs"
I just gave you the marinade so that you could use it for your Chicken & Shrimp Kabobs...ENJOY!!!!
Ingredients:
? 1/2 cup lime juice - plus 1 tsp. grated lime zest
? 1/2 cup orange juice - plus 1 tsp. grated orange zest
? 1/2 cup Tequila
? 1/2 cup olive oil
? 2 tbsp. chopped cilantro
? 2 tsp. chopped garlic
? 1 tsp. ground cumin
? pinch ground cinnamon
? 1/2 tsp. chipotle chili powder
? 1 tsp. brown sugar
? fresh ground pepper - to taste
?
Method:
Mix all of the marinade ingredients together and marinate the shrimp & chicken separately in 2 large zip-locking bags for 1 to 2 hours in the refrigerator. While shrimp & chicken are marinating, soak the bamboo skewers in water to prevent them from catching fire while grilling.
Remove the shrimp from the marinade; transfer the marinade to a small bowl and reserve it for basting the skewers. Oil the grill to prevent the kabobs from sticking. Heat grill to medium-hot.