Shrimp and Chicken Kabobs Marinaded w/ Garlic and Butter

Veggies, shrimp, and chicken on a stick brushed in garlic and butter, and cooked on the grill for an excellent savory and smoky flavor!

I love the taste of food when it is cooked on the grill. The flavor of the grill marks that come from the dry food on the hot grill is so divine! Plus, chicken, shrimp, and veggies always hit the spot. I meant to get the cooked basmati rice out of the fridge to eat these over, but we ate them up before I could even think to get out the rice. We just ate them straight off the stick! I think we were hungry! But can you blame us? These are delicious!

Eat out and keep the kitchen clean, by cooking on the grill! My husband helped me with these. We do not always get to cook together, but this was fun to do with him!

Instructions for the Kabobs:

1. If shrimp is frozen, thaw in cold water.

2. Cube the chicken thighs and cook through.

3. Prepare the Garlic and Butter Marinade/Sauce:

Bring Water to a boil, then add a cube of butter at a time.

When the butter is completely melted, add garlic salt.

4. Cut up veggies.

5. Thread chicken, shrimp, and veggies onto the skewers. And brush garlic and butter marinade, generously, over the skewers.

6. Place skewers on the grill for about 10 minutes, turning as need, or until meat is cooked through and veggies are tender. Be sure not to cook the shrimp too much, or it will taste tough.

Garlic, Butter Shrimp and Chicken Kabobs_The Flipping Spatula

Veggies, shrimp, and chicken on a skewer and brushed in garlic and butter, and then cooked on the grill for an excellent savory and smoky flavor! _The Flipping Spatula

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 4 people

Equipment

• grill

Ingredients

  

Ingredients:

• 20 skewer sticks wood or metal
• 4-5 chicken thighs cubed and cooked through
• 12-16 oz shrimp deveined and shell-less
• 1 pint baby bella mushrooms whole
• 1 red bell pepper cut into wedges
• 1 red onion cut into wedges
• 1 zucchini cubed
• 1 yellow squash cubed
• 1 butternut squash cubed and cooked until a little tender (grill will do the rest)
• 2 TBSP garlic salt
• ½ cup (or 1 stick) butter cubed
• 1 TBSP water

Instructions

 

Instructions for Garlic and Butter Marinade:

• Bring water to boil, then add a cube of butter at a time. Add garlic salt when butter is completely melted.

Instructions for Kabobs:

• Thread chicken, shrimp, and *veggies on to skewers leaving a small space in between each (see notes).
• Brush or drizzle a generous amount of Garlic, and Butter Marinade over the chicken, shrimp and veggie skewers.
• Preheat grill to medium-high heat.
• Grease the grill grate, then place skewers on the grill for *10 minutes. Turn the skewers as needed, or until the chicken and shrimps are cooked through, and veggies are to your prefered tenderness.
• Remove skewers from heat, and eat right off the stick, or remove items from stick, and eat over rice.

Notes

*The beauty of kabobs is that they are very versatile, and you can add whatever meat or veggies that you would like. 

*If you use the butternut squash, be sure to cook it a little bit before putting on the skewers, so that it turns out to be tender as the rest of the veggies. If it doesn’t get cooked a little beforehand it may turn out to be too hard. 

*Be sure not to cook the shrimp too long. The texture of shrimp gets tough when it is cooked too long.

Keyword butter, chicken, garlic, Gluten-free, grilled, healthy, kabobs, maincourse, Shrimp, veggies