Chicken And Shrimp Skewers Recipe

Mince the garlic and grate the ginger. In a medium bowl, whisk together 1/2 cup olive oil, soy sauce, lemon juice, honey, minced garlic, grated ginger, smoked paprika, cumin, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until combined.

Divide the marinade: reserve 3 tablespoons in a small bowl (for brushing during cooking), and use the remainder for marinating proteins.

Prepare Chicken

Trim fat from chicken breasts and cut into roughly 1- to 1-1/4-inch cubes so they cook evenly.

Place chicken cubes in a zip-top bag or shallow dish and pour about two-thirds of the remaining marinade over them, massaging to coat. Seal or cover and refrigerate for 30 minutes to 2 hours. (If short on time, 30 minutes is sufficient; up to 2 hours is optimal.)

Prepare Shrimp

Pat shrimp dry with paper towels. Place shrimp in a separate bowl or bag and add the remaining marinade, tossing to coat. Refrigerate shrimp for 15 to 30 minutes only (shrimp marinate quickly; longer can begin to 'cook' them).

If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Lightly oil grates or brush grill pan with oil.

Thread chicken cubes and shrimp onto skewers, leaving a small gap between pieces for even heat circulation. If using vegetables, alternate protein and vegetables on the skewers (for example: chicken, pepper, shrimp, onion). Aim for skewers about 6–8 pieces each depending on skewer length.

Brush assembled skewers lightly with the reserved 3 tablespoons marinade and a little additional olive oil (about 1 tablespoon). Season vegetables with a pinch of salt and pepper.

Place skewers on the preheated grill or grill pan. Cook for 10–12 minutes total, turning every 2–3 minutes to get even char. Brush once more lightly with reserved marinade during the first few minutes. Chicken cubes should reach an internal temperature of 165°F (74°C); shrimp should be opaque and firm and reach about 120–130°F.

If using a stovetop grill pan, you may need to reduce heat slightly to avoid burning the marinade sugars; cook similarly, turning frequently.

Remove skewers from heat and let rest 3–5 minutes. Sprinkle chopped parsley over skewers, squeeze lemon wedges over top to taste, and finish with a light drizzle of olive oil. Adjust salt and pepper to taste.