Lime Chicken and Shrimp Kabobs
You can never have too many main course recipes, so give Lime Chicken and Shrimp Kabobs a try. Watching your figure? This gluten free and dairy free recipe has 335 calories, 24g of protein, and 21g of fat per serving. This recipe serves 8 and costs $1.79 per serving. It is brought to you by Foodnetwork. Head to the store and pick up sugar, red onion, vinegar, and a few other things to make it today. Not a lot of people made this recipe, and 7 would say it hit the spot. From preparation to the plate, this recipe takes approximately 4 hours and 25 minutes. With a spoonacular score of 44%, this dish is good. Similar recipes include Chili-Lime Shrimp Kabobs, Spicy Bud Light Lime Chicken Kabobs, and Grilled Chili Lime Chicken Kabobs with Mango Salsa.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 255 minutes
Ingredients:
1/4 teaspoon crushed red pepper
3 limes, juiced
1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1/2 pound large fresh shrimp, peeled and de-veined
6 boneless, skinless, chicken breasts cut into 1-inch pieces
1 tablespoon sugar
2/3 cup vegetable oil
2 tablespoons vinegar.jpg)
Equipment:
skewers
whisk
bowl
ziploc bags
grill
tongs
Cooking instruction summary:
Special Equipment: skewers In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper. In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate. Heat grill to 350 to 400 degrees F. Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer. Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally. Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once. Remove skewers from grill and serve immediately.
Step by step:
1. Special Equipment: skewers
2. In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.
3. In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp.
4. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.
5. Heat grill to 350 to 400 degrees F.
6. Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.
7. Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
8. Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
9. Remove skewers from grill and serve immediately.
Nutrition Information:
covered percent of daily need
