Wednesday, October 6, 2010

Red Pepper/Lime Chicken, Shrimp Kabobs

The weather has just been INCREDIBLE over the last few days.
Makes me want to cook everything and anything on the grill.

My mom and I whipped up some
Red Pepper/Lime Chicken and Shrimp Kabobs.


1 cup vegetable oil
3 tablespoons lime juice
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon honey
1/2 teaspoon crushed red pepper
Cubed chicken
12 large shrimp
Cubed pineapple, red pepper, red onion
Cherry tomatoes

Mix the first batch of ingredients together to make a tasty marinade.

Cut up your chicken...
... and place in one bowl of marinade.
Put in the fridge for 3 hours.

Put the shrimp in another bowl of marinade.
Place in the fridge for ONLY 30 minutes to 1 hour.

Cup up pineapple, red onions and red pepper.

Get your kabob sticks out.
If you're using WOOD - let them soak in a dish of water for 15 minutes.

Make sure the CHICKEN pieces are one...
... and the SHRIMP is on another kabob.
They have different cooking times.

Place pineapple, onion, red onion and cherry tomatoes in-between the meat.

Let the chicken kabobs cook on the grill for about 15 minutes.
The shrimp kabobs can stay on for 6-8 minutes.

Don't forget to FLIP THEM half-way through.
Take off grill when meat is done.

Looking good!

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