We’ve had a fair share of weekend company this summer and since our patio is bigger than our dining room, I always want to grill. This dinner is so easy–just takes some advance cutting and marinating. The cooking time is short and with veggies, chicken and shrimp–there is something for everyone to enjoy!
Serve it up with fresh corn-on-the-cob and maybe my Triple mini tomato bruschetta . If there are any leftovers–make salads or sandwiches the next day.
Chicken and Shrimp Skewers
1 lb boneless chicken breast cut into 1 inch chunks
1 lb peeled/deveined raw shrimp (medium to large in size)
4 cloves garlic–shaved across a micro-plane to make a paste
4 lemons-juice and zest
4 tablespoons olive oil
4 tablespoons of fresh herbs, chopped (I typically use basil and parsley–but use what you have)
Mix garlic, lemon, oil, herbs and s/p in a large bowl.
Put the chicken and shrimp into separate large ziploc bags (or tupperware containers). Pour half of the marinade into each ziploc bag. Place in refrigerator and marinade for 30 minutes-1 hour. Don’t marinade too long–the citrus cooks the chicken and shrimp.
Thread chicken and shrimp onto skewers. Don’t mix–the shrimp takes about 5 minutes to grill and the chicken slightly longer. Grill over medium-high heat outside (or inside on a grill pan). Place chicken on first–after about 3 minutes, add the shrimp. Grill both until cooked about 10 minutes for chicken and 5 minutes for the shrimp.
Balsamic Grilled Vegetables
You can use whatever vegetables you have on hand–this was what was in my veggie drawer.
2 eggplant–sliced 1/4″ (see note about salting and rinsing eggplant)
1 zucchini–sliced long way, 1/4″ thick
1 yellow summer squash-slice long way, 1/4″ thick
1 red onion-sliced 1/4″ rings
2 red peppers-quartered
1/2 cup balsamic vinegar
1/2 cup olive oil
1 cup feta cheese
Place vegetables in a large plastic bag or dish. Pour vinegar and oil over vegetables and toss to coat. Add s/p to taste. You can let the vegetables marinate or grill immediately.
Grill over medium heat on stove top (in grill pan) or outdoor grill. Grill in batches, cooking about 2 minutes per side. Vegetables are done when slightly softened and caramelized on both sides. Removed cooked vegetables to a platter. When all vegetables are cooked, top with feta cheese and serve immediately.