Keep the barbeque fired up for these grilled Shrimp and Chicken Kabobs with vegetables and honey sesame glaze! Summer and skewers go hand-in-hand and you can assemble these keto-friendly, sweet n' spicy kabobs ahead of time for an easy, delicious meal any day of the week!
The chicken and shrimp skewers get that pop of color from sweet pineapple chunks, cherry tomatoes, zucchini, bell peppers and red onion. And I must say grilled pineapple is absolutely addictive!
There's nothing like farmer's market-fueled recipes combined with succulent shrimp and tender chicken for a super scrumptious, healthy summer dinner. These tasty kabobs are always a huge hit the whole family will love!
Why You’ll Love this Recipe
- Fresh and Delicious!
- Completely Customizable
- Assemble Ahead
- Easy Cleanup
- Great for Meal Prep!
Shrimp and Chicken Kabobs
- Large Shrimp
- Boneless Skinless Chicken Breasts
- Pineapple Chunks
- Zucchini or yellow squash
- Bell Peppers
- Red Onion
- Cherry Tomatoes
- Fresh Herbs
- Soy Sauce
- Sesame Oil
- Hoisin Sauce
- Garlic Cloves
- Fresh Ginger
What is Hoisin Sauce?
If you're not already familiar with hoisin sauce, it is rich, thick and fragrant with a sweet, salty taste often described as Chinese barbecue sauce. You can easily substitute regular BBQ sauce as well or even blend the two!
We'll start with the Asian-inspired shrimp and chicken kabobs marinade which can be made a few days ahead. It's super easy to whip up and wonderful on seafood, fish, chicken, pork, beef and veggies.
All ingredients are simply pureed in a blender until thick and smooth. Then season marinade to taste with salt and black pepper.
Next, assemble the chicken and shrimp kabobs in your preferred pattern on metal or wooden skewers and place on a rimmed baking sheet lined with parchment paper.
Drizzle about one-third of the glaze over top to marinate. Reserve the rest for basting and when serving. Skewers can be put together 1 day ahead. Cover and refrigerate but be sure to let them come to room temperature before barbecuing.
Before turning on grill, rub grill grates with vegetable oil. Cook kabobs on preheated grill over medium heat. Flip halfway through cooking and baste with reserved marinade. We’re looking for juicy chicken and shrimp and tender veggies with a touch of char!
- You want the pieces of chicken to be a size that will cook evenly with the shrimp and veggies. This will ensure everything is done at the same time. See Recipe Card for details.
- I prefer using metal skewers, but wooden or bamboo skewers will work. Be sure to soak them in water 1 hour before assembling so they don't burn.
- After making the marinade, I find it easier to separate it into thirds: one part for marinating, another for basting and the last for serving. This way there’s no risk of cross contamination from raw meat.
- Let excess marinade drain off the skewers before placing them on the grates. Some is ok to get good caramelization but too much can cause the grill to flare up.
- You know everything is done to perfection when the shrimp are just opaque in the center, the chicken is cooked through yet juicy, and the vegetables are tender but not too soft.
- Meat – Pork or steak kabobs are delicious too!
- Seafood – Swap out the shrimp for scallops or fairly dense fish like mahi mahi, swordfish or halibut.
- Vegetables – Add more color with a yellow, orange or green pepper. Mushrooms are another great choice.
- Seasoning – You can simply drizzle the kebabs with olive oil, lemon juice and add Italian seasoning, use tomato sauce, or make teriyaki chicken and shrimp skewers.
Grilled Shrimp and Chicken Kabobs FAQs
Yes, peel the shells off the shrimp but you can leave the tails intact. They’re easier to eat when peeled and get more flavor from the marinade.
Yes, you very well can. Since the proteins will be cooked, it is ok they sit in the same container or resealable bag to marinate. However, do not reuse or save marinades that have been used on raw meat, fish or seafood.
No need for that. Let excess marinade drain off or use your finger to slide off excess if it's thick. As mentioned in the Recipe Tips, some marinade is great for caramelization but too much can lead to flare ups and burnt kabobs.
Absolutely. We know mother nature doesn't always cooperate so it's good to have a preheated oven on standby. Bring it to 425 degrees F and roast for 12-15 minutes flipping and basting the skewers halfway through.
To store leftovers, remove the shrimp, chicken and vegetables from the skewers and place in an airtight container. Refrigerate up to 5 days.
What to Serve with Kabobs
Whether those skewers are full of shrimp, chicken or another combination of proteins, here are great ideas for cocktails, appetizers, and different side dishes to round out one delicious menu.😉
🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!
Grilled Shrimp and Chicken Skewers with Vegetables
- ⅓ cup honey
- ⅓ cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons sesame oil
- 1 medium shallot, chopped
- 2 garlic cloves, chopped
- 2 teaspoons ginger, freshly grated
- 24 extra-large shrimp (U21-25 count), peeled and deveined, tails left intact
- 1 ½ pounds boneless, skinless chicken breasts , cut into 24 1 ½-inch cubes
- 24 1-inch cubes of pineapple
- 24 zucchini slices, ½-inch thick
- 2 red bell peppers , cut into 24 1-inch squares
- 24 3-layer sections of red onion wedges
- 24 cherry tomatoes
- Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
- On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
- Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
- Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
- Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
- Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
- Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!
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