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    Home » Recipes » Fish and Seafood

    Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze

    By: Kim Peterson · Posted: Jun 2, 2021 · Updated: Jan 30, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Keep the barbecue fired up for these Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze! Summer and skewers go hand-in-hand and you can assemble these keto-friendly, sweet and spicy kabobs ahead of time for a quick, easy and delicious meal any day of the week.

    PIN the Recipe to make these delicious kabobs later!

    Grilled skewers served on a large, off white oval platter.
    Jump to:
    • How to Make the Skewers & Marinade
    • Assembling Tips
    • Grilling Tips
    • FAQs
    • What else to Serve
    • Related Posts
    • 📋 Recipe Card
    • 💬 Comments

    How to Make the Skewers & Marinade

    There's nothing like farmer's market-fueled recipes combined with low-fat protein for a super scrumptious and healthy summer dinner. These 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 in its own right.

    We'll start with the Asian-inspired glaze which can be made a few days ahead and is super easy to whip up. It's a wonderful marinade for seafood, fish, chicken, pork, beef and veggies. Honey, sesame oil, hoisin sauce, soy sauce, freshly grated ginger, shallots and garlic are simply pureed in a blender until thick and smooth.

    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 (left-most bowl in the photo below). You can easily substitute regular bbq sauce or ketchup as well, or even blend the two!

    Honey Sesame Glaze Ingredients in bowls on counter - honey, soy sauce, hoisin sauce, sesame oil, chopped shallots, garlic and fresh ginger.

    Assembling Tips

    Cube the chicken to a size that will cook equally with the shrimp and veggies. This will ensure everything is done at the same time and the veggies won't burn. See Recipe for details.

    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 about one-third of the glaze over top to marinate. Kabobs can be put together 1 day ahead. Cover and refrigerate but be sure to let them come to room temp before barbecuing.

    Close up of ingredients threaded onto metal skewers and placed on a rimmed sheet pan ready to hit the grill.

    Grilling Tips

    • When ready, preheat your grill over medium heat. If you crank up your rig too high, you'll end up with tough shrimp, crusted chicken that's inedible in the center and burnt vegetables.
    • 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.
    • Flip the skewers after about 4 minutes and use another third of the glaze for basting the cooked side. This will help keep the shish kabobs from drying out.
    • There's nothing like a good, grill-marked sear. You know everything is done to perfection when the shrimp are just opaque in the center and the chicken is cooked through yet juicy.
    • When done, let these beauties rest a few minutes to cool before serving especially if using metal skewers.
    Grilled skewers served on a large, off white oval platter.

    FAQs

    Can you marinate chicken and shrimp together?

    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 for raw meat, fish or seafood. Discard or bring to a rolling boil for several minutes if you'd like to baste with it. I find it easier to separate my marinade into thirds: a part for marinating, a part for basting and the last for serving.

    Do you rinse off the marinade before cooking?

    No need for that. Be sure to let excess marinade drain off or use your finger to slide off excess if it's thick. As mentioned in the Grilling Tips, some marinade is great for caramelization but too much can lead to flare ups and burnt kabobs.

    Can you cook the skewers in the oven?

    Absolutely. We all know Mother Nature doesn't always cooperate even with the best laid out plans so it's always 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.

    Close up of char marks on barbecued shrimp, chicken and veggie shish kabobs

    What else to Serve

    Whether those bbq kabobs are full of shrimp and chicken or another combination of proteins, these suggestions for cocktails, appetizers, sides and dessert will surely round out one delicious menu.

    Gingered Peach & Blueberry Mojitos

    Summer Crostini Five Ways

    Roasted Corn & Heirloom Tomato Gazpacho

    Balsamic Roasted Green Vegetables

    Key Lime Bars with Shortbread Crust

    Related Posts

    • Lemony Shrimp Risotto with Asparagus
    • Orange and Honey Glazed Shrimp
    • Linguine with Shrimp Scampi (20-Minute Recipe!)
    • Creamy Cajun Shrimp and Grits Recipe

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    📋 Recipe Card

    Grilled Shrimp & Chicken Skewers with Honey Sesame Glaze | giveitsomethyme.com – these low-carb, keto sweet and tangy skewers can be prepped ahead for a quick and easy summer meal!

    Grilled Shrimp and Chicken Skewers with Honey Sesame Glaze

    Delicious skewers of shrimp, chicken, pineapple, zucchini, bell peppers, cherry tomatoes, and red onion coated in a sweet and tangy honey sesame glaze. 
    5 from 7 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: American
    Prep Time: 45 minutes
    Cook Time: 10 minutes
    Total Time: 55 minutes
    Servings: 12 skewers
    Calories: 154kcal
    Author: Kim Peterson

    Equipment

    • 12-inch metal skewers*

    Ingredients

    GLAZE

    • 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 freshly grated ginger

    SKEWERS

    • 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

    Instructions

    GLAZE

    • Puree all ingredients in a blender until smooth. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)

    SKEWERS

    • 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 and fresh herbs, if desired. Serve with remaining glaze. Enjoy!

    Notes

    * Bamboo skewers can be used instead of metal. Soak them in water 1 hour before assembling, otherwise they'll burn.
    *Skewers can be assembled 1 day ahead of cooking.
    *To make skewers in the oven, preheat to 425 degrees F and roast 12-15 minutes turning halfway through cooking time.

    Nutrition

    Calories: 154kcal | Carbohydrates: 15g | Protein: 14g | Fat: 4g | Cholesterol: 39mg | Sodium: 489mg | Potassium: 473mg | Fiber: 2g | Sugar: 12g | Vitamin A: 875IU | Vitamin C: 42mg | Calcium: 23mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

    This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!

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    Reader Interactions

    Comments

    1. Jo Thrasher • Jo Eats says

      August 21, 2019 at 5:44 pm

      These look and sound amazing. No grill for me, but I definitely won't let that stop me!

      Reply
      • Kim Peterson says

        August 22, 2019 at 9:26 pm

        Love your determination Jo!!

        Reply
    2. Chelsey says

      July 07, 2019 at 11:50 pm

      This looks like a recipe I need to try!! We love grilled skewers, and pineapple is my absolute favorite to throw on the BBQ. This glaze sounds just heavenly with the shallots and ginger. Can’t wait to try this soon!

      Reply
      • Kim Peterson says

        July 10, 2019 at 9:59 pm

        Thanks so much Chelsey! I think you'll really enjoy this!

        Reply
    3. Alexandra Shunk says

      July 07, 2019 at 6:29 pm

      I loveee any skewers esp when shrimp is involved!!! These look fabulous! Honey is my favorite thing to add to savory foods so I know I’d love these!!

      Reply
      • Kim Peterson says

        July 07, 2019 at 11:42 pm

        Thanks Aleka! The glaze and skewers go so well together. Such a summer fave!

        Reply
    4. Jas @ All that's Jas says

      July 07, 2019 at 6:10 pm

      Summer and BBQ are meant for each other and these skewers with shrimp, chicken and vegetables sound absolutely divine. I agree, grilled pineapple is addictive especially with your sweet and tangy honey sesame glaze. Yum-o!

      Reply
      • Kim Peterson says

        July 07, 2019 at 11:41 pm

        Thanks so much Jas! Definitely a fave around here!?

        Reply

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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