Grilled Chicken and Shrimp Kebabs with Lemon and Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for deveined shrimp still in the shell at the seafood counter or in the frozen foods section of the market. If you like, marinate the chicken and shrimp for an hour at room temperature or two hours in the fridge, turning skewers occasionally. Ingredients:
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 |
Directions:
1. 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.
2. 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 .
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