Barbecued Shrimp and Chicken
Elevate your next barbecue with this irresistible Barbecued Shrimp and Chicken recipe, a sizzling fusion of succulent shrimp and tender chicken cubes marinated in a tangy and smoky barbecue marinade. Infused with bold flavors from paprika, cayenne pepper, garlic, and a splash of zesty lemon juice, this dish delivers a perfect balance of heat, sweetness, and freshness. Threaded onto skewers and quickly grilled to perfection, the shrimp turn perfectly plump while the chicken becomes juicy with a flavorful char. Ideal for summer cookouts or casual weeknight dinners, these skewers shine when paired with grilled veggies, fluffy rice, or a crisp green salad. Quick to prepare and bursting with flavor, this recipe is destined to become your go-to for barbecue season and beyond!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 500 grams Large shrimp (peeled and deveined)
- 1 cup Barbecue sauce
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 8 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
In a large bowl, combine the barbecue sauce, olive oil, minced garlic, paprika, cayenne pepper, salt, black pepper, and lemon juice. Mix well to make the marinade.
Cut the chicken breasts into 1-inch cubes. Add the chicken cubes and shrimp to the marinade. Toss to coat thoroughly, cover with plastic wrap, and refrigerate for at least 20 minutes (or up to 2 hours for more flavor).
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Thread the marinated chicken and shrimp onto the skewers, alternating between the two. Leave a small gap between pieces for even cooking.
Place the skewers on the grill and cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and the shrimp is opaque and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
Remove the skewers from the grill and let them rest for 2-3 minutes.
Garnish with chopped parsley and serve hot with your favorite side dishes, such as grilled vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1262 mg | 421% | |
| Sodium | 6369 mg | 277% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 91.6 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
