Either way you have a winner on the grill. The variety of ingredients is endless. So look at today’s recipe as a suggestion and imagine some of your own favorite flavors.
Marinating your ingredients for 30 to 60 minutes can help enhance the depth of your flavors. Also, after marinating is finished you may bring the marinade to a simmer, reducing it to a glaze to be brushed on just after the kebabs come off the grill. Check the glaze for flavor to be sure it meets your expectations.
Chicken and Shrimp Kebabs
2 6oz Boneless skinless chicken breast, cut into 1 inch cubes
8 Giant shrimp, tails on
12 Pearl onions
1 Lemon, juiced
3 Tbl Teriyaki sauce
1 Clove Crushed garlic
1/2 Cup Canola oil
Salt and fresh ground black pepper
Rinse and pat dry chicken and shrimp. Combine lemon juice, teriyaki sauce and garlic, toss with shrimp and chicken. Cover and marinate 30 minutes. Remove meats from sauce and place sauce in small pot to simmer for 1 to 2 minutes, when cooled strain out the garlic and whisk into the canola oil.
Thread chicken, onion and shrimp on to metal or water soaked wooden skewers, alternating. Brush with oil mixture and grill for about 4 to 6 minutes per side, depending upon how hot your grill is.
When done serve on a bed of brown basmati rice. Garnish with some pineapple.