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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3.5 59
Makes me want to repeat this recipe for a BBQ party item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 :/ item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Haven't tried it yet but all Paula's recipe's I've tried so far are greqat. Good show item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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..... item not reviewed by moderator and published
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. item not reviewed by moderator and published
very tasty and tender! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I've made this with the chicken and it is great! A nice summer dish and the lime flavor is really good. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
I was scared to try this after reading the comments, but I had already started it and it was for my boyfriends birthday. It was yummy, very good.. The lime gave the chicken and shrimp such a good taste, no chalkiness to it.. Easy to make.. Ill make it again. item not reviewed by moderator and published
I made this last night and my guests raved about it. I only got to marinate it for an hour also. I added in mushrooms and just used chicken, and it was so easy and quick and VERY delicious. I will be making this often this summer! item not reviewed by moderator and published
Really good, easy and great for the summer. We are thinking about adding a little garlic to our next batch. Loved it!! We'll be using this one a lot. item not reviewed by moderator and published
After reading the reviews I decided to reduce the marinating time to 2 1/2 hours for the chicken (I didn't make the shrimp), but the chicken was still pretty mushy. I think it would be ok if the time was reduced to about an hour, but I didn't like the flavor enough to try the dish again. However, my daughter loved the taste of the vegatables with the lime marinade. item not reviewed by moderator and published
I was very disappointed with this recipe. They looked great, but didn't taste all that good! The chicken and shrimp had a pasty texture to them. Will not make again! item not reviewed by moderator and published
I was hoping that the other reviews regarding the consistency and "chalkiness" were wrong. To help combat this, I only marinated the chicken for 1 hour and the shrimp for 20 minutes, but still had the weird consistency. The vegetables were very flavorful but I was disappointed with how the meat turned out. Next time I won't marinate them at all, just the vegetables. item not reviewed by moderator and published
Duh? You can't marinade meat with lime juice for more than an hour or it cooks the meat. Ever heard of ceviche? item not reviewed by moderator and published
Sorry Paula, but this is nowhere near your usual caliber of recipes. I read some of the reviews that said the meat changed consistency but didn't see how that could happen. But it did. My husband thought it tasted "moldy" and I thought it was "chalky". Both the shrimp and the chicken were not edible. The veggies and pineapple were great however. If I was to make it again I would omit the meat and use the recipe for a veggie. item not reviewed by moderator and published
I had some ladies over for lunch, and everyone raved about it. item not reviewed by moderator and published
This recipe was very disappointing. The marinade did nothing to flavor the dish and although the chicken and shrimp were certainly tender, they were rather tasteless. No one at the table wanted me to repeat this recipe. It was edible, but not enjoyable. item not reviewed by moderator and published
I followed this recipe to a T and the texture was definately odd. I used both chicken and shrimp and both of them had an unusual texture. Someone else had said chalk like and I would say that is pretty accurate. I hate that this did not turn out. I'm not saying don't try it since others had success, but I would make sure that you try it for yourself before you serve it to guests. item not reviewed by moderator and published
I served this at a party and everyone loved it. I doubled the recipe and had no left overs. item not reviewed by moderator and published
This was an excellent marinade for kabobs. My guests loved it. item not reviewed by moderator and published
I marinated my shrimp overnight but the flavor just didn't seem to come through. It was just okay. item not reviewed by moderator and published
Fast and easy meal....just added a few things...for our taste we like it a bit more spicy.... item not reviewed by moderator and published
I've never made kabobs before! This was so easy and yummy!!! item not reviewed by moderator and published
I made these for friends (one of whom manages a restaurant) and they were a big hit. I did add a pinch of salt to the marinade because I thought it was weird that there was no salt and even though it is a sweet marinade the salt really helps bring out the flavors. I also used rice wine vinegar instead of the white since that's what I had on hand. The marinade really gave the veggies a great flavor and the chicken was great as well (did not use shirmp). I don't know what the few people who had texture issues were talking about. The chicken came out perfect. item not reviewed by moderator and published
Followed the Recipe exactly. Could only marinate for 3 hours instead of the 4 to 6 reccomended. The chicken and shrimp meat had the most horribe consistency. Very pasty, and mushy. I see 2 other reviews that mentioned similar consistency issues, I would love to find out what went so wrong. It was truly inedible, left my guests hungry. item not reviewed by moderator and published
A true crowd pleaser! Best-tasting shrimp we have ever had. item not reviewed by moderator and published
These are so easy to do, and taste so great. Paula wins again in my book. I always know I can find a quick and easy meal from Paula and The Food Network. item not reviewed by moderator and published
I served these kabobs for guests. I used 1/2 of a cup of olive oil (instead of 2/3 vegetable oil) and added one more lime. The marinade completely changed the texture of the chicken and shrimp. The texture was like someone else had mention: CHALK. Tasted good, but the texture was very odd. Must have been the alterations I made in the recipe?? That will teach me to test recipes before serving them for guests! item not reviewed by moderator and published
The marinade was delicious and made everything taste great! item not reviewed by moderator and published
Absolutely wonderful. Very tasty. For once, a recipe where one could acutually taste the lime. item not reviewed by moderator and published
These Kabobs turned out excellent! I would maybe not put red pepper flakes for my kid's sake. Otherwise .. LOVE LOVE LOVE them. The pineapple makes them sweet and the chicken was still moist after cooking. I used an extra 1/2 pound of chicken rather than shrimp and the recipe was still perfect! I reccommend this to anyone tryin to WOW a party! item not reviewed by moderator and published
we made these tonight and they were very delicious. everyone loved them. made a tofu version also for those who don't eat meat. will make these again for sure! item not reviewed by moderator and published
This recipe looked wonderful and when I made it we almost couldn't eat it. The outside of the chicken and the shrimp were like chalk. It was like the marinate changed the texture of the food. There was no taste whatsoever. I marinated it for about 4 hours. After thinking of what I did wrong I realized I used canola oil because that is what I had and I used fresh lime juice. Other than that I followed the recipe. Any suggestions? item not reviewed by moderator and published
I used this recipe today and was SO very pleased with it! The flavor was wonderful... not overpowering, and with a hint of the lime.. it was just wonderful. Everyone else here liked it too! Thank you so much for including this wonderful recipe! item not reviewed by moderator and published
Tasty recipe and easy to make in a pinch. I cut down on the oil (seems like too much to me) and increased the red pepper (we like heat). Very tasty; recommended. item not reviewed by moderator and published
After whatching the episode that Paula made these I said I have to have them. The recipe is extremely easy and the outcome is simply amazing. If when you put everything on your kabob I put the Pineapple next to the Chicken so the Chicken had a Lime/Pineapple flavor. item not reviewed by moderator and published

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