Grilled Shrimp or Chicken Kabobs
Fire up the grill and savor the vibrant flavors of these Grilled Shrimp or Chicken Kabobs, a versatile and crowd-pleasing dish perfect for any backyard barbecue or weeknight dinner. This recipe combines your choice of succulent shrimp or tender chicken cubes with a colorful medley of red and yellow bell peppers, zucchini, and red onion, all marinated in a zesty blend of olive oil, fresh lemon juice, garlic, paprika, and cumin. The quick marination infuses bold, smoky undertones while keeping the protein irresistibly juicy. Skewered to perfection and charred on the grill in under 10 minutes, these kabobs are as visually stunning as they are delicious. Garnished with fresh parsley and served with rice, salad, or warm pita, they’re a healthy, low-carb option that’s as satisfying as it is easy to make. Ideal for summer grilling enthusiasts or anyone seeking a vibrant, high-protein meal!
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined) or chicken breast (cubed)
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 Garlic cloves (minced)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 8 Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, paprika, ground cumin, salt, and black pepper in a large bowl.
Add the shrimp or chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for 20-30 minutes to marinate.
While the protein marinates, prepare the vegetables. Cut the red bell pepper, yellow bell pepper, red onion, and zucchini into bite-sized pieces.
Once the shrimp or chicken has marinated, thread the protein and vegetables onto the skewers, alternating between them to create a colorful pattern. Leave a small gap between each item for even cooking.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the skewers on the hot grill and cook for 2-3 minutes per side, or until the shrimp is opaque and pink, or the chicken is cooked through and has an internal temperature of 165°F (74°C).
Remove the kabobs from the grill and let them rest for 2-3 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Optionally, pair with a side of rice, salad, or pita bread.
Nutrition Facts
Calories |
1068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 24.4 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2623 mg | 56% | |
*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.
