Grilled Chicken And Shrimp Kebabs With Lemon And Garlic Food

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GRILLED CHICKEN AND SHRIMP KEBABS WITH LEMON AND GARLIC



Grilled Chicken and Shrimp Kebabs with Lemon and Garlic image

Provided by Diane Rossen Worthington

Categories     Chicken     Garlic     Leafy Green     Shellfish     Appetizer     Marinate     Backyard BBQ     Lemon     Seafood     Shrimp     Summer     Grill/Barbecue     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

24 uncooked large shrimp, unpeeled, deveined (thawed if frozen)
12 chicken tenders
1/3 cup fresh lemon juice
2 tablespoons finely grated lemon peel
2 garlic cloves, minced
2/3 cup olive oil
Baby lettuces

Steps:

  • Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally.
  • Prepare barbecue (medium-high heat). Arrange lettuces on large platter. Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill; place atop lettuce. Serve with Tomato-Avocado Salsa and Chipotle Aioli .

LEMON GARLIC SHRIMP SKEWERS



Lemon Garlic Shrimp Skewers image

This is a great recipe from the July 2005 issue of Sunset Magazine. Can substitute 1 tbs of minced garlic for 2 cloves fresh garlic. Soak wooden skewers 2-3 hours prior to grilling (soaking time not included in preparation time listed in recipe).

Provided by Obag6142

Categories     < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons kosher salt
2 tablespoons sugar
2 lbs large shrimp, peeled and deveined (12 to 15 shrimp per lb)
1/4 cup olive oil
1 tablespoon lemon peel, grated
1/4 cup fresh flat-leaf parsley, chopped
2 -3 garlic cloves, peeled and minced to taste
1/2 teaspoon fresh ground pepper

Steps:

  • In a bowl, mix salt and sugar; add shrimp and stir to coat.
  • Cover and chill 45 mins to 1 hour.
  • Rinse shrimp well and drain; also rinse and dry bowl.
  • Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
  • Thread shrimp on soaked wooden skewers.
  • Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.

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