Summer and skewers go hand-in-hand! Assemble these sweet and tangy Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze ahead of time for a quick, easy, delicious meal. Chunks of pineapple, cherry tomatoes, and red onion add extra flavor, color, and texture.
This Asian-inspired glaze blends honey, sesame oil, hoisin and soy sauce, freshly grated ginger, shallots, and garlic. Simply puree all ingredients in a blender until thick and smooth. Super easy and you can make it ahead!
If you’re not already familiar with hoisin sauce, it is rich, thick and fragrant with a sweet, salty taste often described as Chinese barbeque sauce (left-most mini bowl in picture below). You can easily substitute bbq sauce or ketchup as well.
Also, one quick tip! When using fresh, knobbly-knuckled ginger, it grates easiest when frozen. Use a standard vegetable peeler to remove the thin, outer bark and grate away! A whole piece of ginger with some of the outer skin removed is shown in the right corner of the picture below with a small pile of freshly grated ginger in front. Ginger keeps well-wrapped in a freezer bag up to 6 months.
Here’s the game plan to ensure excellent Grilled Shrimp and Chicken Skewers:
- Cube chicken to a size that will cook equally with the shrimp. See Recipe for details.
- Marinate the shrimp and chicken with a portion of the glaze for 30 minutes at room temperature.
- I prefer using metal skewers, but bamboo skewers will work. Be sure to soak them in water 1 hour before assembling so they don’t burn.
- Assemble the skewers in your preferred pattern and drizzle some of the leftover glaze on top.
- Grill the skewers over medium heat. If you crank up your rig too high, you’ll end up with tough shrimp and crusted chicken that’s inedible in the center. Be patient. Don’t end up ordering pizza.
- Have a backup plan! Should storms roll in as you’re ready to fire ‘er up, preheat a large skillet over medium-high or a have a 425°F oven on standby.
There’s nothing like a good, grill-marked sear. The shrimp should be just opaque and the chicken cooked through yet juicy. Let these beauties rest and the metal skewers cool a few minutes before serving.
Transfer skewers to a serving platter, and garnish with sesame seeds and thinly sliced green onions. Pass around the reserved glaze for the finishing touch. If you try the recipe, let me know how it goes! Please leave a comment, and don’t forget to tag a photo #giveitsomethyme on Instagram. Cheers!!
Looking for other skewer ideas, check these out:
- Grilled Watermelon and Feta Skewers – Karista’s Kitchen
- Herbed Lemon Garlic Chicken Skewers – The Recipe Critic
- Balsamic Steak Skewers – Julie’s Eats and Treats
- Grilled Veggie Skewers with Chimichurri Sauce – Minimalist Baker
- Chorizo and Fingerling Potato Skewers – Give it Some Thyme
Delicious skewers of shrimp, chicken, pineapple, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame soy glaze.
- 1/3 cup honey
- 1/3 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 2 teaspoons freshly grated ginger
- 16 extra-large shrimp (U15 count), peeled and deveined, tails left intact
- 2 boneless, skinless chicken breasts, cut into 16 1 ½-inch cubes
- 16 1-inch cubes of pineapple
- 16 cherry tomatoes
- 16 3-layer sections of red onion wedges
- 8 12-inch long metal skewers*
Puree all ingredients in a blender until smooth. Makes about 1 ¼ cups. Set aside. (Can be made 1 day ahead. Cover and refrigerate.)
Pour ¾ cup of glaze over shrimp and chicken in a large bowl to coat (reserve remaining glaze). Marinate 30 minutes at room temperature. On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like. Place skewers on a large, rimmed baking sheet. (Skewers can be assembled up to 8 hours ahead. Cover and chill. Bring to room temperature before grilling.)
Coat grill grates with nonstick spray or vegetable oil and heat grill on medium. Grill skewers until shrimp are opaque in the center, and chicken is no longer pink, 8-10 minutes, turning halfway through. Arrange skewers on platter. Garnish with sesame seeds and sliced green onions, if desired. Serve with remaining glaze.
* Bamboo skewers can be used instead of metal. Soak them in water 1 hour before assembling, otherwise they'll burn.