Spicy Chicken and Shrimp Skewers

With Bell Peppers & Red Onion – Great for BBQ, Grill Pan, or Oven

🛒 Ingredients

↪️For the skewers:

◾️10 oz (300 g) chicken breast, cut into bite-sized cubes

◾️10 oz (300 g) large raw shrimp, peeled (tails on if you like)

◾️1 red bell pepper, cut into chunks

◾️1 yellow bell pepper, cut into chunks

◾️1 red onion, cut into wedges

◾️Skewers (metal or wooden — soak wooden ones in water for 30 min)

↪️For the spicy marinade:

◾️3 tbsp olive oil

◾️1 tbsp lemon juice

◾️1 tbsp smoked paprika

◾️1 tsp ground cumin

◾️1 tsp mild or hot chili powder (adjust to taste)

◾️2 garlic cloves, minced

◾️Salt & pepper to taste

◾️Optional: 1 tsp honey or soy sauce for added depth

👉Instructions:

✅️1. Marinate the meat

In a large bowl, mix all the marinade ingredients.

Add chicken and shrimp, toss to coat well.

Cover and refrigerate for 30 minutes to 2 hours.

✅️2. Assemble the skewers

Thread in this order: chicken → pepper → shrimp → onion → repeat.

End with a piece of vegetable to keep it all in place.

✅️3. Cook

Grill or BBQ: Cook 10–12 minutes, turning often.

Grill Pan (stovetop): Medium-high heat, 3–4 minutes per side.

Oven: Bake at 400°F (200°C) for 15–20 minutes, flipping halfway.

Shrimp should be pink and chicken fully cooked through.

👉Serve with:

Basmati rice, couscous, or a fresh green salad

Yogurt lemon sauce or spicy dipping sauce

Lime wedges on the side for squeezing

✅ 3 Tips for Success:

🔹️1. Even cuts: Keep meat and veggies the same size so they cook evenly.

🔹️2. Don’t overcook shrimp: They cook faster than chicken — flip carefully and cook just until pink.

🔹️3. Make ahead: Marinate everything the night before and keep skewers ready to grill the next day.