Labor Day Grilled Chicken & Shrimp Skewers

  • wood or metal skewers
  • 6 boneless, skinless chicken breasts, cut in 1″ pieces
  • 3/4 lb of large fresh shrimp, peeled
  • 1 green bell pepper, cut in 1″ pieces
  • 1 orange bell pepper, cut in 1″ pieces
  • 1 medium red onion, cut in 1″ pieces
  • baby bella mushrooms
  • 2 medium zucchini, coined
  • 16 oz fresh pineapple, or 1 can drained pineapple rings, cut in 1″ pieces

Marinade Mix (can also be used for steaks):

  • 3/4c low-sodium soy sauce
  • 1/4c worcestershire sauce
  • 2 tbsp agave nectar or honey
  • 1 tsp garlic powder
  • 1 tsp fresh ground black pepper
  • 1 tsp salt
  • 3 tbsp olive oil

Whisk all marinade mix ingredients together in small bowl. In a shallow dish, combine chicken breast, shrimp and mushrooms. Pour mixture over top, cover and marinate for 4-6 hours or overnight. Discard marinade and thread, chicken, green pepper, orange pepper, red onion, mushrooms, zucchini and pineapple alternating to fill the skewers. Do the same with the shrimp threading green pepper, orange pepper, red onion, mushrooms, zucchini and pineapple alternating to fill the skewers. Place kabobs on the grill, cover and cook 15 minutes or until chicken is cooked, with no pink center, turning occasionally. Place shrimp kabobs on the grill, cover and cook 6 to 8 minutes or until shrimp turns pink, turning once.

*For a vegan twist, replace all the meat with marinated mushrooms! Shrimp can also be substituted for beef as pictured.

IgniteGirls® Fitness
posted by Coach Keri

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