Grilled Chicken & Shrimp Kebabs With Lemon & Garlic
July 14, 2014
Categories: Chicken, Shrimp, Grilling (Outdoor), Gluten-Free, High Protein, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"Recipe source: Bon Appetit (July 2007)"
- Serving Size: 1 (120.7 g)
- Calories 97.1
- Total Fat - 1.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 216.7 mg
- Sodium - 211.1 mg
- Total Carbohydrate - 2.1 g
- Dietary Fiber - 0.5 g
- Sugars - 0.4 g
- Protein - 17.4 g
- Calcium - 29.4 mg
- Iron - 2.1 mg
- Vitamin C - 11.6 mg
- Thiamin - 0 mg
Step by Step Method
Thread 4 shrimp on each of 6 metal skewers (remember if you decide to use wooden skewers instead soak them well for at least 30 minutes) and place on a cookie sheet.
Tread 2 chicken tenders on each of 6 skewers, place on a separate cookie sheet.
In a bowl whisk together the lemon juice, lemon peel and garlic. Slowly whisk in the oil and season with salt and pepper. Pour marinade over the skewers.
Prepare grill (medium high heat).
Arrange lettuces on a large platter.
Grill chicken until cooked through (5 minutes per side) and grill shrimp until done and pink on all sides (4 minutes per side). Remove skewers from grill and place on top of the lettuce.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for ones that are firm and have a mild smell.
- For the chicken tenders, make sure to select ones that are boneless and skinless.
- Substitute chicken thighs for chicken breast tenders: Chicken thighs are more flavorful and have a higher fat content, which helps keep them moist and tender during grilling. This substitution will result in a juicier, more flavorful kebab.
- Substitute olive oil with avocado oil: Avocado oil is a great alternative to olive oil as it has a higher smoke point, which means it is less likely to burn during grilling. This substitution will result in a kebab that is less likely to burn on the grill.
Tofu & Veggie Kebabs Substitute 1 pound of firm tofu, cubed, for the chicken and shrimp. Add 1 bell pepper, cubed, 1 onion, cubed, and 1 zucchini, cubed, to the skewers. Grill the vegetables and tofu until lightly charred and cooked through (4-5 minutes per side).
Mediterranean Couscous Salad - A light and flavorful side dish that pairs perfectly with the Grilled Chicken & Shrimp Kebabs. This salad is a mix of Israeli couscous, tomatoes, cucumber, feta cheese, olives, and herbs, all tossed in a lemon and olive oil dressing.
Lemon Garlic Broccoli: A simple yet flavorful side dish that pairs perfectly with the Grilled Chicken & Shrimp Kebabs. This dish is made with fresh broccoli florets that are tossed in a garlic and lemon juice mixture, then roasted until tender and lightly charred. The bright lemon flavor complements the Mediterranean flavors of the couscous salad, making it a great accompaniment to the meal.
Q: How long should I soak wooden skewers?
A: Wooden skewers should be soaked for at least 30 minutes before using. This helps prevent them from burning on the grill.
Q: How do you clean wooden skewers?
A: Wooden skewers should be washed with warm, soapy water and dried thoroughly before and after use. It is important to not submerge them in water for too long as this can cause them to swell and become difficult to use.
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Fun Fact 1: The origin of kebab dates back to the 13th century in Turkey, where nomadic Turks would cook their meat over an open flame. It was popularized in Europe in the 19th century by the Ottoman Empire.
Fun Fact 2: Grilled chicken and shrimp kebabs are a favorite of celebrity chef Gordon Ramsay, who often serves them at his restaurants. He recommends marinating the shrimp and chicken in lemon juice, garlic, and olive oil for a zesty flavor.