Monday, February 22, 2010

#47 :: Chicken & Shrimp Kabobs

There are so many different varieties of kabobs to make...we could go all summer and never make the same ones twice! Plus, something about grilling veggies makes them taste so much better! Grilled flavor really is the best! I can't wait until summertime when we can grill kabobs outdoors on the patio! Listen to me talking about summer in February....I think I have a case of cabin fever......

Makes 8 shrimp skewers and 6 chicken skewers

Star Rating: 5 out of 5 stars


  • 1 bag frozen shrimp (around 12 oz.- we used pre-cooked)
  • 2 chicken breasts
  • 1 green bell pepper
  • 1 pint of mushrooms
  • Sprinkle of garlic salt
  • Salt & pepper to taste
  • Wooden skewers


Since our shrimp were pre-cooked, and our chicken wasn't, we put them on different skewers. If your shrimp is raw, you can use it on the same skewer as the chicken.

Cut the chicken breast into small to medium sized cubes. Do the same with the green bell
pepper, and remove the stems from the mushrooms. Slide them onto the skewers, alternating meats and veggies. Sprinkle with garlic salt, and then salt & pepper to season.

Cook on a med-high heat grill for 10-12 minutes, rotating occasionally to get grill marks on all sides.

This wedding gift has probably been used more than anything else we got -- The George Foreman Indoor/Outdoor Electric Grill! You can use it outdoors on its stand, or indoors on the counter. Having an indoor grill in Ohio during the winters is GREAT! Thanks Mike & Michelle!

Makes 8 shrimp kabobs and 6 chicken kabobs

Star Rating: 5 out of 5 stars

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