Grilled Chicken and Shrimp Kabobs

Sweet and spicy, these chicken and shrimp kabobs are a crowd pleaser!

You know those kabobs you see that are loaded with everything but the kitchen sink? You know the ones; the kabobs with a beautiful array of color that includes tomatoes, red and green pepper, onion, mushrooms, meat and maybe a fruit? Well, our chicken and shrimp kabobs aren’t one of those.

The problem with that type of kabob is that all those ingredients that are layered onto the skewers have drastically different cooking times. The cherry tomato will cook into mush before the meat is even close to being done. This, in our opinion doesn’t make for a fresh and palate-pleasing experience. Some items will be cooked to perfection, while others are over or under cooked.

The best way to cook that type of kabob is to thread the skewers with like-kind ingredients and cook each one accordingly. In that manner, everything can be cooked to perfection. That method kind of takes away the whole premise of a kabob, doesn’t it?

Our kabobs tend to be a bit less exciting in color and variety, but you are guaranteed that all is cooked just right. We select what ingredients to skewer based on their cooking time and how they complement one another in flavor.

While we call these kabobs chicken and shrimp kabobs, there’s really a bit more to them than just chicken and shrimp. We add cubes of pineapple and green pepper into the mix. As a result, all members of this particular kabob will finish cooking perfectly at the same time. We don’t need no stinkin’ buffet on a stick…just a select few ingredients and a flavorful basting sauce.

You’re going to love our marinade and basting sauce! It’s easy, sweet and a little spicy, but don’t worry if you’re not into spicy…you can adjust the heat level to your personal preference. We hope you enjoy!

About the chili pastes used in this recipe:
Sweet Chili Paste A sweet chili paste that has no heat whatsoever. It’s flavor is awesome. Look for it at your local grocery store, they should have it in the Asian aisle. Our preferred brand is Mae Ploy Sweet Chili Sauce. If you’re new to sweet chili sauce, you may have just found your next favorite condiment. We put that stuff on almost everything!
Hot Chili Paste This is optional in this recipe, but if you love a bit of heat, this is the stuff. Our favorite brand is Huy Fong Foods Sambal Oelek Chili Paste

The kabobs are starting to look good!

Chicken and Shrimp Kabobs

Course: Entree

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 2 -3

Author: Gary Glen

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GO GET THIS STUFF

For the Marinade

• 3/4 Cup pineapple juice or 1 6-fl oz can
• 1/4 Cup low-sodium soy sauce
• 1/4 Cup sweet chili sauce
• Hot chili paste Sambal Oelek, optional-add per taste
• 1 Tablespoon extra virgin olive oil

For the Basting Sauce

• 1/2 Cup sweet chili sauce
• 2 Tablespoons low-sodium soy sauce
• Hot chili paste Sambal Oelek, optional-add per taste

For the Kabobs

• 1 Large boneless skinless chicken breast, cut into 1-inch squares
• 12 oz. Large fresh shrimp peeled and de-veined (18 shrimps)
• 1 Large. green pepper cut into 1-inch pieces
• 2 cups pineapple chunks 18 pieces

THEN DO THIS

1. Combine all marinade ingredients in a small mixing bowl and whisk until well blended.
2. Add chicken, shrimp and pineapple to the marinade. Cover and place in the refrigerator. Allow to marinate for at least 20 minutes, but 2-3 hours is best.
3. If using bamboo skewers, soak in water for 20 minutes to prevent burning.
4. Combine basting sauce ingredients in a small bowl and whisk until well blended. Set aside
5. Remove chicken, shrimp and pineapple from the marinade and discard marinade.
6. Thread ingredients onto skewers in an alternating pattern, i.e. chicken, green pepper, shrimp then pineapple. Repeat 2 more times. (A total of 3 of each ingredient)
7. Prepare a grill for direct cooking using medium heat, about 325°F (163°C) to 375°F (190°C).
8. Place kabobs on grill directly over the flames and cover grill. Turn kabobs 1/4 of a turn each 6 minutes, covering each time. Continue rotating kabobs until chicken is cooked (about 20-30 minutes). An instant-read thermometer should register 165°F (75°C) when inserted into the chicken.
9. During the last 2 turns, baste kabobs with the basting sauce.
10. Remove kabobs from grill and baste all sides with the basting sauce once again.
11. Serve on a bed of rice, noodles or fresh garden greens. Serve remaining basting sauce on the side.

Recipe © 2018 Gary Glen | Photos © 2018 Gary Glen | All rights reserved

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