Backyard Shrimp, Chicken & Veggie Kebabs
with Garlic Aioli | 4 servings
We just have to ask: Are you ready for summer?! Sure you’ve got the warm evening breezes, the crickets, the summer jams; but are you ready to get your grilling on? We sure are. Enter: this trio of delicious kebabs. You’ve got lemon-garlic marinated shrimp, charred Cajun chicken, and Turkish spice-rubbed zucchini and tomato on skewers, along with a rich garlic aioli for dipping. Our suggestion: Sit outside and just use paper plates tonight (+ chill a bottle of rosé)!
Nutrition values are representative of a 1/4 bundle serving.
16 unit
Wooden Skewers
1 unit
Lemon
2 clove
Garlic
1 unit
Zucchini
4 ounce
Grape Tomatoes
10 ounce
Shrimp
()
10 ounce
Chicken Cutlets
1 tablespoon
Cajun Spice Blend
1 tablespoon
Turkish Spice Blend
4 tablespoon
Mayonnaise
()
Salt
Pepper
2 tablespoon
Cooking Oil
Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 6.) Soak skewers in a shallow bowl. Wash and dry produce. Trim and halve zucchini lengthwise; slice into 1-inch-thick half-moons. Peel and mince or grate garlic; reserve a pinch in a small bowl. Zest and quarter lemon. Place zucchini and tomatoes in a large bowl; set aside.
Rinse shrimp* under cold water, then pat dry with paper towels; place in a medium bowl. Pat chicken* dry with paper towels. Cut into 1-inch cubes; place in a second medium bowl. To bowl with shrimp, add remaining garlic, lemon zest, juice from one lemon wedge, and a drizzle of oil. Season with salt and pepper and toss to coat. Let marinate, stirring occasionally, at least 5 minutes. To bowl with chicken, add Cajun Spice Blend, juice from one lemon wedge, a drizzle of oil, and a pinch of salt; toss to coat. Let marinate, stirring occasionally, at least 5 minutes.
To bowl with zucchini and tomatoes, add a large drizzle of oil, Turkish Spice Blend, and juice from one lemon wedge. Season generously with salt and toss until evenly coated. To bowl with reserved garlic, add mayonnaise, 1 tsp water, and a pinch of salt and pepper; whisk to combine.
Thread seasoned veggies onto skewers, alternating zucchini and tomato (we used 4-5 skewers). Thread marinated shrimp onto skewers (we used 5-6). Thread marinated chicken onto skewers (we used 3-4).
Add kebabs to grill. (TIP: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill shrimp kebabs until browned and cooked through, 2-3 minutes per side. Cook chicken kebabs until lightly charred and cooked through, 3-5 minutes per side. Cook veggie kebabs until browned and tender, 3-5 minutes per side. Transfer to a large serving platter.
Squeeze juice from remaining lemon wedge over shrimp kebabs. Serve with aioli sauce on the side for dipping.
Shrimp are fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165°.
