Lime Chicken and Shrimp Kabobs

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Lime Chicken and Shrimp Kabobs Lime Chicken and Shrimp Kabobs


Servings: 6-8 servings
Prep Time: 4 hours 10 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

2/3 cup vegetable oil
3   limes, juiced
2 tablespoon vinegar
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1   red bell pepper, cut into 1-inch pieces
1   red onion, cut into 1-inch pieces
1   (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
6   boneless, skinless, chicken breasts cut into 1-inch pieces
1/2 lb large fresh shrimp, peeled and de-veined
Special Equipment: skewers


 

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Directions

In a small bowl, whisk oil, limejuice, 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 kabob 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.

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Leave a Comment

Reader Comments:

54321

Just curious, what could've caused the chalky taste, too much oil? I didn't try this yet and am now hesitant due to the mixed reviews!

By Anonymous on August 12, 2013

54321

Love you Miss Paula...I'm from the also south & have also been accused by others of talking out of line...people can be so hurtful & blow things so far out of the water...keep on putting out your recipes & we'll keep cooking them...Sincerely, Jaci Hardegree

By Jaci on August 10, 2013

54321

LOVE YOUR RECIPES PAULA!

By KAT HOOKER on August 09, 2013

54321

I frequently go on the web to find new recipes, and I am always trying new foods. This has to be one of the most disappointing and horribly tasting recipes I have ever had. The shrimp and chicken had a thick, chalky flour like taste. I couldn't even finish the dish. Very disappointing.

By RJ on March 09, 2012

54321

I gave it a 5 because my husband LOVES LOVES LOVES this...it is his favorite. I love the shrimp and the chicken is pretty good. We used yellow onions instead of red/purple. I guess it is just a taste thing. It looks beautiful and taste great. We are grilling it for my in-laws tonight and I am roasting some potatoes and making some corn on the cob...should all be delish. The directions are very specific heat the grill to the exact temperature and cook it the exact amount of time it says it shouldn't turn to mush...mine did not and I have cooked it a few times. This recipe is one that is not going to appeal to everyones tastes. It is different and that is why I like it. Give it a try!

By Miranda on November 26, 2011

14321

awlful...had to throw it out....waste of money

By Anonymous on August 15, 2011

54321

Worst thing I ever put in my mount...spit it out immediately. had a chalk taste....so musshy you couldnt eat it...both shrimp and chicken deterriorated...threw about 40 dollars of chicken and shrimp in the trash can.

By annonymous on August 15, 2011

54321

on the shrimp, what count size? Large isn't one they have as a catagory at our seafood store. smile

By Wesley Keller on February 25, 2011

54321

Easy and delicious!

By Anonymous on August 14, 2010

54321

Love this recipe. Been making it since I first saw it in her magazine a few years ago.

By Anonymous on June 28, 2010

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