Chicken And Shrimp Kabobs On The Grill

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Chicken And Shrimp Kabobs On The Grill

chicken and shrimpMy husband and I love to cook on the grill as much as we can! During the summer we do it at least once (sometimes twice) a week. Even during the winter months we try to cook on the grill as much as we can. Anything that will cook on a grill goes on there. Chicken, pork steak, pork chops, steaks, burgers, you name it!

One of my favorites is chicken and shrimp kabobs! I always make them myself. Why pay the guys in the meat department to do something you can do easily, and much cheaper, at home!

Normally I will put orange, yellow, or red bell peppers along with zucchini, and sometimes potatoes on them. This week, I went simple and just used yellow bell peppers with my shrimp and chicken. Oh, and bacon of course!

What you need for chicken and shrimp kabobs:
  • Chicken ( you can use breast meat or dark meat)
  • Shrimp (peeled and cleaned) I like to use the 21/25 size
    (Or just one meat, if you only want one kind of kabob. Sirloin works awesome too if you want beef on your kabob)
  • Seasonings ( I used garlic powder, Tony’s Cajun Seasoning, and Onion Powder)
  • Italian Dressing
  • Bacon
  • Skewers
  • Bell Peppers, and any other veggie you want to put on them. Good ones are zucchini, onions, squash.


1.  The first thing to do is peel and clean shrimp, along with cutting up your chicken into about 1″ X 1″ pieces. Put chicken and shrimp in separate bags. Add any seasoning you like, plus enough Italian dressing to cover the meat. You would do the same with beef also. Do this the night before so your meat can marinate for a good 20 – 24 hours.



2.  When you are ready to put your kabobs together, cut your veggies the size you want them. I cut my strips of bacon into about 4 pieces. Start building them. All I do with the bacon is wrap around the meat, then stick on the skewer.

3.  Cooking times can vary depending on how hot your grill is and if you use charcoal or propane. We only use a charcoal grill and my husband had the chicken kabobs on the grill for about 35 minutes and the shrimp kabobs were on the grill for about 20 minutes.



We ALWAYS make more than enough. These make a great leftover lunch the next day!

Happy Grilling! ~Lisa

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