Grilled Chicken Skewers (Edit recipe)

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These grilled chicken and veggie skewers? They're our go-to when the sun's shining! My sister-in-law knows they're my favorite, so she likes to whip them up when our families get together for dinner! What's awesome about them? They're so easy to customize, so adaptable and so versatile. Throw in your favorite veggies and ditch the ones you're not feeling - same goes for the proteins! Chicken, shrimp, steak all work, or you can keep them entirely veggie-forward. We usually use an Italian-style marinade, but you can use whatever you love. Packed with flavor, these skewers are perfect for feeding a crowd, especially alongside some rice. It's a laid-back meal that never fails to satisfy.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	805
Fat:	58 g
Carbohydrates:	15 g
Protein:	60 g
Cholesterol:	375 g
Sodium:	1361 mg
Fiber:	4 g
Sugars:	2 g
Calculated per serving.

Serves: 4

Ingredients

1.5 lb Boneless Skinless Chicken Breasts, chopped into 1-inch chunks
1.5 lb Raw Shrimp, peeled & deveined
12 oz Italian Dressing, or marinade of choice (I like G Hughes Lemon Herb!)
1 Green Bell Peppers, chopped into 1-inch chunks
1 Yellow Bell Pepper, chopped into 1-inch chunks
1 Red Bell Pepper, chopped into 1-inch chunks
1 Red Onion, chopped into 1-inch chunks
2 Zucchini, sliced into 1/2-inch rounds
24 oz Baby Bella Mushrooms, halved
4 cloves Garlic, minced
Salt and Pepper, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season all ingredients with salt, pepper, and minced garlic before marinating. In three separate bowls, divide the Italian dressing (or marinade of choice). Use one bowl for marinating the chicken, another for the shrimp, and the third for marinating the chopped vegetables. Let all components marinate in the refrigerator for about 5-6 hours to soak up as much flavor as possible.
Thread the marinated chicken and vegetables onto skewers, alternating between them. Keep one skewer dedicated to chicken and vegetables, and another dedicated to shrimp and vegetables. You can also make some veggie-only skewers if you have some left over, but keep the proteins separate to account for individual cook times.
Place the skewers on the preheated grill. Cook for approximately 15-20 minutes, turning occasionally to ensure even cooking. The chicken should be cooked through, and the shrimp should turn pink and opaque.
Once cooked, remove the skewers from the grill and serve hot!

Notes

Cut all the veggies into similar-sized pieces to ensure even cooking throughout. Similarly, it's important to keep the shrimp and chicken skewers separate during grilling, as their proteins have different cook times. All grills will also heat differently and may result in varied cook times. Ensure your skewers are grill-safe; soak wooden ones in water for 30 minutes before grilling to prevent burning. Be sure to check the suitability of any other skewers to ensure they are safe for grilling.