Lime Chicken and Shrimp Kabobs

Total Time:
4 hr 25 min
10 min
4 hr
15 min

6 to 8 servings

  • 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

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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Pairs Well With

Crisp, refreshing light beer

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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

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