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Makes 4 servings
16 oz. chicken, cut in large chunks
16 oz. shrimp, defrosted
Marinade:
1 tbsp olive oil
Zest of half a lemon
5 leaves fresh basil, chopped finely
2 cloves of garlic, minced
1 tsp kosher salt
½ tsp ground black pepper
Combine all marinade ingredients in a large Ziploc bag. Repeat recipe above for a second bag. Add Shrimp to one bag and chicken to the other. Add to refrigerator for 2-5 hours. Once grill is hot and its grtes are lightly oiled, thread chicken and shrimp onto separate skewers and discard excess marinade. Place kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 4-5 minutes on each side, and shrimp about 2-3 minutes on each side.
16 oz. chicken, cut in large chunks
16 oz. shrimp, defrosted
Marinade:
1 tbsp olive oil
Zest of half a lemon
5 leaves fresh basil, chopped finely
2 cloves of garlic, minced
1 tsp kosher salt
½ tsp ground black pepper
Combine all marinade ingredients in a large Ziploc bag. Repeat recipe above for a second bag. Add Shrimp to one bag and chicken to the other. Add to refrigerator for 2-5 hours. Once grill is hot and its grtes are lightly oiled, thread chicken and shrimp onto separate skewers and discard excess marinade. Place kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 4-5 minutes on each side, and shrimp about 2-3 minutes on each side.
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