How to Make Chicken Shrimp Shish Kabobs
Chicken and shrimp shish kebobs are a popular menu item at backyard barbeques, but they're easy enough to make for an everyday dinner. Although they're traditionally made on an outdoor grill, you can also make them on an indoor grill or with a broiler. Many different marinades work well for both chicken and shrimp, so there are plenty of choices for flavoring your kebabs. This recipe makes about 6 kebabs. Serve with soy, teriyaki or barbeque sauce for extra flavor.
Things You'll Need
- 1 lb. boneless skinless chicken breast
- 24 large peeled deveined shrimp
- (6) 12-inch stainless steel skewers
- 1 cup marinade (see Tips)
Instructions
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Cut the chicken into 24 chunks (about 1-inch cubes).
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Pour the marinade into a bowl or gallon-size plastic zipper bag. Add the shrimp and chicken and mix thoroughly to coat. Close the bag or cover the bowl and refrigerate for 6 to 8 hours.
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Thread the chicken and shrimp, alternating between the two, onto the skewers. Put four chicken chunks and four shrimp on each skewer. Leave a gap of about 1/4 inch between each piece.
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Grill or broil (see Tips), turning frequently, until the shrimp is firm and pink and the chicken is lightly browned. Serve immediately.
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