Lemony Chicken, Shrimp and Vegetable Kebabs
5.6g
Net Carbs
21.8g
Protein
18.3g
Fat
1.4g
Fiber
275
Calories
Ingredients:
- 1/2 fluid ounce Fresh Lemon Juice
- 1/2 clove Garlic
- 6 ounce raw (yield after cooking, bone removed) Chicken Breast
- 1/8 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Lemon Zest
- 8 whole each Mushroom Pieces and Stems
- 8 large Shrimps
- 1/2 medium Red Onion
- 1/8 cup Extra Virgin Olive Oil
- 1/8 teaspoon Red Chili Pepper, crushed
- 1 Cherry Tomato
Directions:
For nutritional purposes the marinade ingredients for this recipe were divided by 4. Please use 1/2 cup olive oil, 1/4 cup lemon juice, 2 whole cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of black pepper, 1/4 teaspoon red pepper and 1 teaspoon lemon zest to make the marinade to serve 2 people (4 kebabs each).
- Soak 8 wood skewers in warm water for 30 minutes.
- Stir the olive oil, lemon juice, minced garlic, salt, pepper, red pepper flakes and lemon zest together in a bowl. Measure out 1/2 cup and transfer to a large plastic re-sealable bag.
- Add the chicken and shrimp to the bag and seal tightly, pressing out any extra air. Refrigerate the bag for 20 minutes.
- Preheat a grill to medium and lightly oil the grate.
- Skewer the chicken, shrimp and 1-2 inch-cut pieces of vegetables; alternating. Discard any remaining marinade left in the bag. Lightly brush the kebabs with the reserved 1/2 cup marinade. Grill for 5-6 minutes, brush with the reserved marinade again and grill an additional 5-6 minutes until the chicken is cooked through, the shrimp turn pink and the vegetables are tender. Serve immediately.
