Lime Chicken and Shrimp Kabobs

Total Time:
4 hr 25 min
Prep:
10 min
Inactive:
4 hr
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2/3 cup vegetable oil
  • 3 limes, juiced
  • 2 tablespoons vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon crushed red pepper
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
  • 6 boneless, skinless, chicken breasts cut into 1-inch pieces
  • 1/2 pound large fresh shrimp, peeled and de-veined
Directions

Special Equipment: skewers

In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.

In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.

Heat grill to 350 to 400 degrees F.

Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.

Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.

Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.

Remove skewers from grill and serve immediately.


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    Makes me want to repeat this recipe for a BBQ party
    It's hard to rate this recipe since it contains a serious flaw. In additional to the other reviews, I think that the pineapple is contributing to the problem in this way: Pineapple contains enzymes that will break down protein and I'm pretty sure that if you leave it in a plastic bag with chicken for 4-6 hours the chicken will turn to mush. I kept the pineapple separate, only marinated the chicken & other vegetables for 20 min. and added lime zest to the marinade for some extra flavor. This approach turned out great.
    VILE!!!! I marinated the chicken for 1 1/2 hours after I read the reviews. The chicken was mushy and completely fell apart in my mouth. It was the most disgusting feeling and taste. The smell was also awful. I threw everything away. I didnt even try the fruit. I couldn't bear to. I felt like I ate a piece of spoiled chicken. Revolting.
    Awful!!! Every one of the reviewers that said the chicken and shrimp taste like chalk when they are marinated for 4-6 hours is absolutely correct. I was embarrassed to serve these to guests. The kabobs are very colorful on the plate, but lack taste. Definitely not worth the trouble to make them. The recipe I printed out goes in the shredder!
    My family and I loved this recipe! We substituted peaches for pineapple (we live in GA and the peaches are amazing right now. It turned out soo well! I also used a green pepper along with the red. I marinated the veggies for about an hour. I mixed in the chicken for the last 30 minutes. I tossed the shrimp in the marinade before grilling. It was awesome!
    This turned out excellent. However, I only had one lime to use. So I substituted about 1 cup of limeade and omitted the sugar. The whisking of the marinade made it a creamy white color that kept the olive oil and spices nicely suspended without separation. I did not use the pineapple but added zucchini and summer squash slices. Marinated for three hours in a covered 9 x13 glass dish. Grilled on bamboo shewers. I'm glad I kept all of the chicken in at least 1" chucks and used prawns. Ater grilling, the chicken was still moist and prawns excellent. I think the chunkier the meat and veggies are, the better. I also think that using the limeade made the marinade stick and form a light glaze that held the spices on the food throughout grilling and enhanced the flavors.
    Unfortunately this is not a very well written recipe. You cannot marinate the chicken as long as written and definitely not the shrimp. I marinated the veges and pineapple for 4 hrs and the chicken for 30 mins and just omitted the shrimp based on the reviews. The veges were good but unremarkable and the chicken also quite unremarkable. Unfortunately, I will not make again :/
    I too made this recipe without reading the reviews. It lived up to what most are saying. No other word for the chicken but chalky. The shrimp, mushy. This recipe should be taken down from the site or revised so no one else wastes money.
    I only marinaded the whole mixture for about 20 minutes. The chicken was super flaky and not good at all, and it made the shrimp totally mushy. I was very disappointed. I made it from the ap on my iphone which didn't provide reviews, wish I would have read them.
    For me, a marinade should tenderize the meat and infuse it with flavor. This recipe did neither. I read the comments before I prepared it and only used chicken. After an hour of marinating the chicken was noticably "cooked" on the edges. The meat was not noticably more tender though. There was no independent flavor infused into the meat either. The kabobs just tasted liked grilled meat. I ended up making my go-to asian dipping sauce to give some flavor to the dish. Some people have commented that this recipe fits into their diet. I found that surprising since the marinade calls for 2/3 cup of oil. I would have been better off marinating in Italian or Asian salad dressing which would have tasted better and had less fat.
    Wish I would have read the comments. The shrimp were awful and the chicken didn't fare well either! Defiantly do NOT marinate meat for this long!
    Haven't tried it yet but all Paula's recipe's I've tried so far are greqat. Good show
    This is a great Paula Deen recipe that I can even eat on my diet! I didn't add the shrimp because I am allergic, but it was wonderful without it! I marinated everything together for three hours. The only thing I would change would be to use more onion and red pepper. I only used two and it wasn't enough for all the kabobs. My husband loved the flavor as well. We will definitely be making it again.
    I decided to marinate the veggies and pineapple first, for 2 hours, then added the chicken for only one hour. I always heard (on Food Network) that chicken shouldn't be sauteed in citrus for more that 15-20 minutes b/c the citrus will actually start to cook the chicken, so to play it safe I only did the last hour and I didn't include the shrimp in this recipe. Another hit, Paula. It wasn't difficult at all but again, a little more time than I thought due to cutting the veggies and first time trying this for me. My husband and son loved them, I only served tomato salad with it, sliced tomato with oil and balsamic vinegar, sprinkled a little parmesiano reggiano and fresh basil on top so it was a very healthy and easy dinner. This is now in my recipe box. Thanks again, Paula, for not disappointing me.
    Ok loved this, and it worked out. I preped chicken with veggies and all, through it in a zip lock bag so it would set for 4 to 6 hours. But as life happens it was 14 hours later when I got back to it. Chicken was fine veggies were fine.....cooked and was the BEST EVER. So guess i just got lucky, any way good thing i did not read anything cause i may have tossed it out. Cooking is all about life...it turned out great.
    I am glad I read all the comments before making this tonight. I watched Paula making this today and she definately said to not add the shrimp until the last 30 minutes. But I agree with everyone that 4 to 6 hours in Lime and vinegar will break down any meat too much.
     
     Since everyone said the loved the vegtables so much in this marinade, that is what I did. I also added the zezt from one lime to the marinade. I saved about 1/8 cup of the marinade for the chicken, and marinated the vegtables for about 2 hours. Not sure how much any any sunk into the vegtables but they were very good. I used my 1/8 cup of marinade witha bit of bar-b-que sauce and used that on the chicken for about 30 minutes prior to grilling. I decided to forgo the shrimp, even though I had purchased it. The way I made it turned out fantastic. Everyone loved these kabobs.
    I watched this on the TV show "Grillin'" and Paula said to pour the marinade over the chicken and veggies and NOT to put the shrimp in until the last 30 minutes. She also said to marinade for three hours, not the four to six mentioned here. Perhaps that's why so many people had this recipe turn out badly.....
    Either a typo or a mistake... You cannot marinate the meat this long in an acidic marinade. We jumped right into the recipie and ruined about $20 worth of meat. Very mushy and chalky. The flavor tasted good on the parts (veggies) we could eat. Will try again with a quick shake and grill technique. Flavor seemed nice.
    very tasty and tender!
    I usually love Paula's recipes, so I took a leap of faith and tried this one. What a huge regret and there is no way to make this one right. 4 - 6 hours of marinading in lime results in mushy chicken and mushy shrimp.
    I enjoyed this recipe very much! I was hesitant to make these due to the previous comments about the marinade making the meat mushy. The chicken and shrimp did seem mushy while preparing the skewers, but the heat from the grill sucked up the moisture and they were AWESOME!!
    These turned out great. I think marinating them for as long as possible is important, they had a great flavor, definitely a recipe I will use again.
    This was the best and lightest marinade I have ever tasted on a kabob. I had dinner waiting for me by my daughter and after I rant and raved about it she confessed she used this recipe. So I have no suggestions other than using the best ingredients, including the chicken and shrimp. Nothing soggy here!!! Kudos Paula.
    I've made this with the chicken and it is great! A nice summer dish and the lime flavor is really good.
    Was a little apprehensive to make it due to the negative reviews, however I decided to give it a try and I did soak the veggies for a few hours and added the chicken and shrimp to marinate for only about ten minutes. It turned out WONDERFUL!!! My husband loved it and so did I ! No chalkiness or mushiness at all !Will be making again.
    Followed the recipe but cut it in half since I wasn't using 6 breasts. I let the chicken and veg marinate overnight. The kabobs turned out very bland, I couldn't pick up any lime at all. I even added a little cayenne pepper for heat, but it didn't help. Definitely avoid this one, there are better kabob marinades out there.
    I was totally disappointed with this recipe! The marinade sounded delicious but absolutely ruined my chicken and vegetables. I only marinaded the shrimp for a few minutes and that also turned out as mushy as the other chicken and vegetables that marinated for 6 hours per the recipe. Perhaps just toss the marinade on the meat and vegetables before making the kabobs rather than letting it marinade and it might work out. We made this for Mother's Day and it absolutely ruined the main part of our meal. Bummer Paula!
    I am very surprised that this recipe came from Paula Deen, much less the Food Network. The problem with it is that the marinade is quite acidic, causing the chicken and fish to become mushy and unappetizing in a very short period of time. This is learned by the student chef early on in cooking school.
     
     A much better approach would be to go ahead and marinate the pineapple and vegetablesfor an hour or more, then add the chicken and shrimp for only ten minutes. That's right: only ten minutes. That way they'll pick up the flavor of the marinade but not get mushy.
     
     By the way, substituting honey for the sugar in the marinade is a good way to go.
    I made this recipe at work, customers were impressed. told them it was from paula deen, now they search food net work for great recipes.
    I was terrified to make this for my husband's birthday after the reviews, but it still sounded delicious so I gave it a try. It was in no way chalky or lacking in flavor. I don't even really like shrimp that much, but I would definitely eat these ones again. If you can follow a recipe this one is fantastic
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