Grilled Chicken and Shrimp Kabobs

• Meat

  • 5 Chicken breasts, medium boneless skinless

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 Cherry tomatoes
  • 2 Green bell pepper (cut into 1, Large
  • 2 Limes, juice of medium
  • 8 oz Mushrooms, white
  • 1 Red onion (cut into 1, Large
  • 2 Zucchini, medium

• Condiments

  • 1/2 cup Vinaigrette dressing

• Baking & Spices

  • 1 Fiesta lime seasoning

Found on lorisculinarycreations.com

Description

Ingredients

• 5 Medium boneless, skinless chicken breasts (cut into cubes)
• 1/2 cup vinaigrette dressing
• 2 Large green bell pepper (cut into 1)
• 1 Large red onion (cut into 1)
• 8oz white mushrooms (stems cut off, rinsed)
• cherry tomatoes
• 2 Medium zucchini (sliced 1/4 inch thick)
• 1lb shrimp (peeled and deveined)
• juice of 2 medium limes
• fiesta lime seasoning to taste

Directions

• In a medium glass bowl, add the chicken and vinaigrette. Stir to coat. Chill for a minimum of two hours.
• When chicken is ready, remove the skewers from the water. Preheat your grill to medium. Start assembling the chicken skewers. There is no right or wrong way. Just get an even amount of chicken, onion, bell pepper and mushrooms on the skewers.
• Assemble the shrimp skewers with the tomatoes and zucchini, alternating between them. Sprinkle with lime juice and fiesta lime.
• Spray the grill with a few sprays of cooking spray. Lay the chicken skewers directly on the grill over medium heat. Cook for 8 then flip over. Cook for another 8 minutes.
• Leave chicken skewers on the grill and add the shrimp skewers and cook 3-5 minutes per side. Remove all the kabobs and serve.