So after the holidays (also known as the season of indulgence!) Chicago winter goes on and on…and on and on…and the temptation for comfort food is around every corner. I love this recipe for baked chicken shrimp kebabs with colorful vegetables to get me through the Chicago freezes.
Ingredients (makes 5 servings):
- 1.5 pound chicken breast chopped
- 1 pound pre-cooked shrimp (tails removed)
- 1 large red pepper chopped
- 2 small orange peppers chopped
- 2 yellow squashes chopped
- 2 zucchinis chopped
- 1 red onion chopped
- 10 garlic clove chopped in half
- 1/2 tbsp Italian seasoning
- 1 tbsp salt
- 1 tbsp basil
- 1 tbsp oregano
- 4 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 cup olive oil
- Dash of red pepper flakes
- Black pepper to taste
- 10 kebab sticks
Recipe
- Pre-heat the oven to 400 degrees Fahrenheit.
- Mix the marinade ingredients in a large glass bowl. Place the chopped chicken and shrimp in the bowl. Let sit 1 hour (ideally 4 hours).
- Soak the kebabs in water for 10 minutes.
- Spear the kebabs in the following order: chicken, red pepper piece, orange pepper piece, yellow squash piece, zucchini piece, red onion piece, half a garlic clove, shrimp, red pepper piece, orange pepper piece, yellow squash piece, zucchini piece, red onion piece, half a garlic clove, chicken.
Layer the kebabs in an aluminum foil lined baking sheet. Bake for 25 minutes (or until chicken is no longer pink).
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- Serve! I suggest pairing this with
- for a light but filling and comforting dinner.
If you have leftover kebabs they can be reheated the next day or taken off the kebabs and reheated in a skillet the next day.
What do you serve to keep yourself warm without blowing the calorie count during the winter?
awesomesauce365 