Can’t decide between chicken or shrimp tonight… how about both?! These grilled chicken and shrimp kababs with pineapple are sure to please. They pack a little heat with the addition of chili powder and red pepper flake, but it pairs nicely with tangy lime and cooling cilantro! Enjoy!!

Ingredients: Makes 10 – 12, 12 in kababs, feeds 4 – 6 people

• 1 lb boneless skinless chicken breast tenders
• 1 lb large shrimp, peeled and deveined
• 1 small lime, juiced
• 1/2 small bunch cilantro, chopped (about 1/4 cup)
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp chili powder
• 1/4 tsp smoked paprika
• 1 pinch red pepper flake
• 1/3 cup olive oil
• 1/2 pineapple, chunked

Directions:

1. Rinse chicken, pat dry and cut into bite size pieces. Rinse shrimp, remove tails. Combine both in one medium sized bowl.
2. In a separate, smaller bowl whisk together lime juice, cilantro, garlic, salt, pepper, spices and olive oil.
3. Pour vinaigrette over chicken and shrimp and toss to coat. Let marinate 30 minutes.
4. To assemble the kababs, start by threading a pineapple chunk, followed by a piece of chicken and then a shrimp. Continue along the length of each skewer leaving about 1/2 an inch at the ends for handling. Repeat until all ingredients are utilized, then discard vinaigrette.
5. Coat grill with spray or oil to avoid sticking. Grill kababs over medium heat for 6 – 8 minutes (flipping them halfway) or until shrimp are opaque and chicken is firm.
6. Serve kababs alongside a hearty pasta salad like my Mediterranean Orzo Salad.
   

   

*Original recipe adapted from aberdeenskitchen.com, shared via Dina C.