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
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.