Garlicky Grilled Lemon Shrimp and Chicken Skewers


  • 6 tablespoons fresh lemon juice (juice of 2 large lemons)

  • ½ cup best-quality extra-virgin olive oil

  • Zest of large lemon

  • 16 garlic cloves, mashed

  • 1 ½ teaspoons Kosher salt

  • Pinch of red pepper flakes

  • 3 boneless skinless chicken breasts, cut into 2-inch pieces

  • 15 jumbo shrimp, peeled tails on (about 1 pound)

  • Bamboo skewers, soaked in water


Grilling Method: Direct/Medium Heat

Marinade: In a small non-reactive bowl, whisk lemon juice and oil together until blended. Add lemon zest and set aside. Meanwhile, mash garlic cloves and salt together in a mortar and pestle or with the back of a fork in a shallow bowl to form a thick paste. Add paste and red pepper flakes to lemon juice and oil mixture and mix well. Let sit for 10 minutes for the flavors to mature.

Meanwhile, prepare the shrimp. If frozen, thaw in cold running water just before cooking. Blot dry. Place in a re-sealable plastic bag and pour marinade over shrimp. Add chicken pieces. Seal the bad and massage to coat each piece evenly. Place in the refrigerator for 1-3 hours. Just before cooking, skewer shrimp and chicken on separate skewers by inserting bamboo skewers on either side of meat so they resemble the rungs of a ladder. You will end up with a total of six skewers, three for chicken and three for shrimp. Place on a clean tray and cover with plastic wrap.

When ready to cook, place chicken skewers on the grill first directly over the heat. Cook for 5 minutes, and turn skewers over to grill for another 5 minutes. At this point, add the shrimp skewers to the cooking grate. Cook the shrimp for 2-3 minutes on each side, turning once halfway through cooking, or until pink, marked and cooked through. Remove both chicken and shrimp skewers from the grill and place on a clean tray. Eat immediately.

Skewer Tip: Freeze extra soaked bamboo skewers in foil or a re-sealable plastic bag so they'll be ready at a moment's notice.


ChickenElizabeth Karmel