Special equipment: 6 to 8 wooden skewers (10-inch), soaked in water for 1 hour
Whisk together the olive oil, lemon juice, rosemary, thyme, crushed red pepper, sea salt and garlic in a bowl. Separate the marinade into 4 medium bowls.
Place the chicken, shrimp, portobello mushrooms and bread into individual bowls with the marinade. Cover and marinate in the refrigerator for 2 hours.
Cut the halloumi, bell peppers, zucchini and red onion into bite-size pieces and set aside.
Heat a grill or a grill pan to medium heat.
To assemble the kebabs, thread the marinated chicken, bread, mushrooms and shrimp together with the cheese, bell peppers, zucchini, onions and tomatoes onto the wooden skewers as desired. Grill the kebabs directly over the heat for 10 to 15 minutes, rotating on each side every 2 minutes.
Serve over teff, brown rice or barley.
Recipe courtesy of Keri Glassman
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