It is always such a joy when you are able to have your patio door open with the crisp spring air running through the house. Although it can be a messy time of the year it is always exciting thinking of all the patio parties and grilling you will be doing in the near future. I decided it was time to try a new grilling recipe and made some kabobs.
Lime Chicken and Shrimp Kabobs
Courtesy of Paula Dean
Yield: 6-8 servings
2/3 cup Vegetale oil
3 limes juiced
2 tablespoons 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 (16oz can) pineapple rings drained
6 boneless chicken breasts cut into 1 inch pieces
1/2 lb large fresh shrimp peeled and devained
In a small bowl, whisk oil, lime juice, vinegar, sugar and crushed red pepper
In a shallow dish or resealable bag combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over mixture cover or seal and place in refrigerator for 4 to 6 hours to marinate
Heat Grill to 350 to 400 degrees
Using tongs remove mixture from marinade and discard the remaining marinade. Alternate on the skewers chicken, pineapple, and red peppers. Make separate skewers with shrimp and also alternate shrimp, pineapple, and red pepper. I also added mushrooms to the mix!!
Place chicken kabobs on grill and cover lid cook for 15 minutes until chicken in no longer pink, turning occasionally
Place shrimp kabobs on grill for 6 to 8 minutes turning once
Remove skewers from grill and serve immediately. I also made some white rice and just pulled it all off the skewer and served atop the rice.