Marinated Grilled Chicken and Shrimp Kebabs | Culture Kitchen
- Recipe Yield: 6
Source: Powerhouse Productions / Powerhouse Productions
Recipe Courtesy of Bren Herrera
Ingredients
- 1 lb chicken breast, cut into chunks
- 1 lb large shrimp, peeled and deveined
- 1 cup pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Wooden or metal skewers
Instructions
For the marinade:
- 1⁄4 cup olive oil
- 3 tablespoons malta drink (or sodium free soy sauce)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tsp habanero pepper, finely minced and seeded
- 1 teaspoon grated ginger
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: chopped fresh herbs like parsley or cilantro for garnish
- In a bowl, whisk together all the ingredients for the marinade.
- Place the chicken chunks and shrimp in separate Ziploc bags or shallow dishes. Pour half of the marinade over the chicken and the other half over the shrimp. Make sure they're evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- While the chicken and shrimp are marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, shrimp, pineapple chunks, red bell pepper, and red onion onto skewers, alternating between ingredients.
- Place the kebabs on the preheated grill and cook for about 5-7 minutes per side, or until the chicken is cooked through and the shrimp is pink and opaque.
- Brush the kebabs with any remaining marinade while grilling for extra flavor.
- Once cooked, remove the kebabs from the grill and let them rest for a few minutes.
- Serve the grilled chicken and shrimp kebabs hot, garnished with chopped fresh herbs if desired.