With a small charcoal grill, you can whip up these tasty shrimp and chicken kabobs at your next tailgate.
Tailgating Shrimp and Chicken Kabobs
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- 2½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup low-sodium soy sauce, divided
- ½ cup olive oil, divided
- ¼ cup lemon-lime soda, such as Sprite
- 2 tablespoons Creole mustard, divided
- 2 teaspoons garlic powder, divided
- 2 teaspoons ground black pepper, divided
- 1 teaspoon hot sauce, such as Crystal
- 1 pound large fresh shrimp, peeled and deveined, tails left on
- 1 red onion, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch pieces
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 red bell pepper, seeded and cut into
- 1-inch pieces
- 2 (1-pint) containers cherry tomatoes
- 2 lemons, halved
- In a 1-gallon resealable plastic bag, combine chicken, ½ cup soy sauce, ¼ cup olive oil, ¼ cup lemon-lime soda, 1 tablespoon mustard, 1 teaspoon garlic powder, 1 teaspoon pepper, and hot sauce. Seal bag, and shake to combine. Refrigerate 1 hour or up to overnight.
- In a second 1-gallon resealable plastic bag, combine shrimp and remaining ½ cup soy sauce, ¼ cup olive oil, 1 tablespoon mustard, 1 teaspoon garlic powder, and 1 teaspoon pepper. Seal bag and shake to combine. Refrigerate 1 hour or up to overnight.
- Soak 24 (6-inch) wooden skewers in water for 1 hour. Heat grill to medium-high heat (350° to 400°). Skewer chicken and vegetables alternately, leaving bottom 1 to 2-inches of the skewer empty. Skewer shrimp and vegetables in the same fashion.
- Grill chicken kabobs until an instant-read thermometer inserted in the thickest pieces reads 165°, approximately 8 minutes. Grill shrimp skewers until shrimp are pink and firm, about 4 minutes. Squeeze lemons over cooked skewers and serve immediately.
Louisiana Cookin https://www.louisianacookin.com/