"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lime Chicken and Shrimp Kabobs Recipe

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This recipe for Lime Chicken and Shrimp Kabobs, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch
Added: Friday, January 30, 2009


2/3 C vegetable oil
3 limes, juiced
2 T vinegar
1 T sugar
1/4 tsp crushed red pepper

1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 (16-ounce) can* pineapple rings, drained, cut into 1-inch pieces
6 boneless, skinless, chicken breasts cut into 1-inch pieces
1/2 lb large fresh (raw) shrimp, peeled and de-veined

Special Equipment: skewers (If using bamboo skewers, soak in water overnight to prevent burning on the grill)

*For a more flavorful kabob, substitute a fresh pineapple, cored and rind removed. Cut into 1 inch chunks.

Mix marinade and place chicken and shrimp in it for 2-4 hours.

Heat grill to 350 to 400 degrees F.

Using tongs, remove chicken and shrimp from marinade, discarding the marinade.
Onto the skewers, thread 1 piece of chicken, 1 piece of pepper, 1 piece of onion and 1 piece of pineapple, alternating to fill the skewer.
Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.

Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
Remove skewers from grill and serve immediately.

Personal Notes:
Personal Notes:
Do not marinate the shrimp or chicken overnight, the acidity will make them 'mushy'.




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