Grilled Chicken & Shrimp Kabobs with Lemon Yogurt Vinaigrette
(Serves 4 to 8)
Kabobs can be cooked on the grill or broiled in the oven. If using wooden skewers, soak them in water for at least 30 minutes before grilling. We say this serves 4 to 8 depending on your menu and what else is on offer.
Grilled Chicken Kabobs
- 11/2 pounds boneless chicken breast cut into 3/4-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh oregano
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- Pinch of cinnamon
- 1 teaspoon salt
- 1/2 teaspoon pepper
1 | Mix together the chicken cubes, olive oil, lemon juice, oregano, turmeric, cumin, cinnamon, salt, and pepper. Cover, and refrigerate at least 30 minutes or up to overnight. The longer the better. When ready to cook, skewer the chicken and season with salt and pepper.
2 | Preheat a grill to medium-high heat, or preheat the oven broiler and position the rack about 3 inches from the top. If grilling, cook for 8 minutes, turning every 2 minutes. If oven broiling, place kabobs in a pan and cook about 6 minutes, turning every 2 minutes or until done. Serve with Lemon Yogurt Vinaigrette (recipe follows).
Grilled Shrimp Kabobs
The 16/20 count shrimp means there are 16 to 20 shrimps per pound. Allow 1/3 to 1/2 pound of shrimp per person. If you are cleaning the shrimp yourself, reserve the shells to make shrimp stock. The shrimp can be cooked on the grill or broiled in the oven.
Note: Shrimp from Kauai have a sweet, true shrimp flavor. Ask your fishmonger about availability.
- 11/2 pounds (16/20 count) shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh oregano
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper
1 | Combine the peeled shrimp with the olive oil, oregano, garlic, and smoked paprika. Cover and refrigerate for at least 30 minutes or as long as overnight. The longer the better. When ready to cook, skewer the shrimp, 3 or 4 per skewer, “spooning” them together. Season with salt and pepper.
2 | Preheat the grill to medium, or pre-heat the oven broiler and position the rack 3 inches from the top. Grill the kabobs about 3 minutes per side or until cooked through, or place on a broiler pan and broil for 3 minutes on the first side and 1 minute on the other, just until the shrimp are reddish pink and opaque. Serve with Lemon Yogurt Vinaigrette (recipe follows).
Lemon Yogurt Vinaigrette
(Makes 1 cup)
With swirls of yogurt and bright yellow olive oil, this dressing is quite pretty. You will want to put this on everything—salads, grains, vegetables, chicken, and fish. Doubles easily and can be made several days ahead.
- 6 tablespoons olive oil
- 4 tablespoons lemon juice
- 4 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 1 clove garlic, minced
- 1 small shallot, minced
- 1/3 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon pepper
1 | Whisk together the olive oil, lemon juice, herbs, garlic, and shallot. Stir in the yogurt, salt, and pepper. Adjust seasoning and refrigerate until you are ready to serve.
Excerpt from California Cooking and Southern Style: 100 Great Recipes, Inspired Menus, and Gorgeous Table Settings by Frances Schultz (Skyhorse, 2019)