Chicken-and-Shrimp Kebabs with Summer Vegetables and Basil Oil

From Southern Living July 2017

Chicken-and-Shrimp Kebabs with Summer Vegetables and Basil Oil
Chicken-and-Shrimp Kebabs with Summer Vegetables and Basil Oil

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • 12

    (10-inch) wooden skewers

  • 2

    cups water

  • 2

    cups loosely packed fresh basil leaves (about 1 oz)

  • 1

    Tbsp white balsamic vinegar

  • 3/4

    cup olive oil, divided

  • 2

    tsp kosher salt, divided

  • 1

    tsp black pepper, divided

  • 2

    lb boneless, skinless chicken breasts, cut into 36 (1-inch) cubes

  • 2

    medium-size red bell peppers, cut into 24 (1-inch) pieces

  • 2

    medium-size yellow bell peppers, cut into 24 (1-inch) pieces

  • 1

    medium-size red onion, cut into 36 (1-inch) pieces

  • 1

    medium-size zucchini, cut into 24 (1/2-inch-thcik) half-moons

  • 36

    peeled and deveined raw medium shrimp (about 12 oz)

Directions

Soak wooden skewers in water 30 minutes; drain. Meanwhile, bring 2 cups water to a boil in a small saucepan over high. Add fresh basil, and cook, stirring constantly, until leaves wilt. Drain and pat leaves dry with a paper towel. Place basil, vinegar, ½ cup of the olive oil, 1 teaspoon of the salt, and ½ teaspoon of the black pepper in a blender. Process until smooth, 2 to 3 minutes. Preheat grill to medium (350 to 400). Thread 6 chicken cubes, 2 red bell pepper pieces, 2 yellow bell pepper pieces, 3 onion pieces, and 2 zucchini pieces alternately onto each of 6 skewers, threading each with 6 shrimp. Repeat procedure with remaining 6 skewers, threading each with 6 shrimp, 2 red bell pepper pieces, 2 yellow bell pepper pieces, 3 onion pieces, and 2 zucchini pieces. Drizzle skewers evenly with remaining ¼ cup olive oil, and sprinkle evenly with remaining 1 teaspoon salt and ½ teaspoon black pepper. Grill, uncovered, until chicken and shrimp are done and vegetables are lightly charred, 3 to 5 minutes per side. (Shrimp kebabs will cook more quickly than chicken kebabs.) Transfer kebabs to a serving platter as they finish cooking. Brush evenly with half of the basil oil. Serve with remaining basil oil for dipping or drizzling.

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