Grilled Chicken/Shrimp/Pineapple Kababs with Chili Lime Vinaigrette

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.

Slow Cooker Tex-Mex Turkey Veggie Chili

Now that’s a mouthful! This recipe is a staple ’round these parts because it takes just minutes to assemble, practically cooks itself, and satisfies bellies with its hearty southwestern flavor. I get a little help from a store bought spice packet but I ratchet things up a notch by adding additional spice, liquid smoke and half a can of beer! You can’t go wrong on a cold night with a warm bowl of chili and chips…

Ingredients: Feeds 6 – 8

  • cooking spray
  • 1 lb lean ground turkey, browned
  • 1, 28 oz can crushed tomatoes (I use “fire roasted” tomatoes)
  • 1, 15 oz can black beans, drained
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 medium Bermuda onion, medium dice
  • 1 Tex-Mex Chili seasoning packet (I use McCormick’s)
  • 1 tsp cumin
  • 1 tsp dried cilantro
  • 1 tsp paprika
  • 1 tsp dried minced garlic
  • dash cayenne pepper
  • 6 oz of beer (I use Corona)
  • 1 tsp liquid smoke
  • salt and pepper

Directions:

  1. Spray the inside of your slow cooker with cooking spray.
  2. Brown the ground turkey in a skillet on the stove.
  3. Combine tomatoes, beans, chopped peppers, onion and seasonings in the slow cooker. Add the turkey, beer and liquid smoke. Mix well.

4. Cook on LOW for 4 hours, stirring occasionally. Taste and adjust seasonings with salt and pepper if needed.

5. Serve over rice or with tortilla chips. Garnish with fresh cilantro, sour cream and/or shredded cheddar cheese.

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