If you told me a month ago that I was going to post a recipe with shrimp, I think I would laugh at you. The only way I have eaten shrimp was if it is coated in batter and coconut and fried. Well, luckily, my mom and brothers came over for dinner recently, and she left a few shrimp in my fridge. We also had a chicken breast, a couple of steaks, shrimp, mushrooms, and pineapple in the fridge. Sounds like a kabobin' good time to me! We threw in some onions, red peppers, and zuchinni in the mix, and they were a delight! There's nothing quite like kabobs, and now that I know how delicious grilled shrimp can be, we might be using this recipe more and more often as the weather gets warmer. Needless to say, I tried the shrimp, and I love those darn things! Thanks goodness for moms leaving shrimp in the fridge.
Store-bought marinade for the chicken (I used a Garlic-Herb with Lemon marinade)
chicken breast, cut into 1 1/2 inch cubes
steak, cut into 2 inch chunks
onion, cut into large chunks
red pepper, seeds removed, cut into squares
Combine all the marinade ingredients for the shrimp and add the shrimp. Let it marinate for a couple of hours.
Add some olive oil and BBQ rub. Place the steak chunks in there and toss to coat well. If you don't have a BBQ rub, you can use salt and pepper, paprika, garlic powder, onion powder, and a little brown sugar. If you're not comfortable with just throwing random spices in a bowl, you can Google "BBQ rub," and you should come up with a lot of options. Let this marinate for a couple of hours.
Add the store-bought marinade to the chicken and toos to coat. This only needs to marinate for 30 mintues. When I did it, I left it marinating for the same time as the steak and shrimp, and it turned out fine.
Add the meat and whatever else you'd like onto a skewer. Grill it on a preheated grill on medium-high heat. I cooked mine for about 6 minutes per side. It's done whenever the chicken is cooked through.