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Ahhhh, summer……..Summer is all about outdoor entertaining with family and friends. We like to sit outside enjoying the gorgeous evening watching the sunset and enjoying a nice cold beer. It got even better this year with the addition of our outdoor kitchen. It includes a killer grill and a fridge to store our favorite frothy beverage. It’s party time and we’re making kabobs!
A week or so ago I told you about our new outdoor kitchen. Well, this past weekend we had our official “grand opening” summer barbecue for family and friends to unveil our new entertainment area. It was the ultimate outdoor entertaining event for us and we wanted to make it special.
To prepare, I headed over to my local Smith’s Marketplace. If you’re not familiar with the Marketplace, it’s a Kroger grocery store on steroids. They have everything you could want for groceries, summer entertaining and more. I shopped till I dropped and picked up all I needed including a 12-pack of Heineken beer, which has the perfect light taste that will be a great addition to our menu. You can find Heineken in the cold beer aisle.
I wanted to keep it easy and most of all fun. Even my decorations were easy. When you’re entertaining, your table has to look festive too. I just used 1 quart canning jars I had on hand and wrapped them with ribbon and burlap. Then, a few colorful rocks and stones at the bottom and voila! Flower vases. Took me a whole 15 minutes to make 7 of them.
To prep my food, I marinated the chunks of chicken breast in a Pomegranate Vinaigrette. It has a nice flavor and seasons the chicken well. I did not marinate the veggies for the chicken kabob. I didn’t think it was necessary. For the shrimp, I felt lime juice and some fiesta lime seasoning would do the trick.
If you’re using wooden skewers for your kabobs, be sure to soak them in water for a good two hours beforehand. Why? Because wood skewers over heat on the grill and tend to burn and break. That’s a major party foul! So, either use metal or soak them well. You’re welcome.
Now that the guests arrived, it’s time to fire up the grill, pop a cold Heineken and enjoy our new outdoor kitchen.
Grilled Chicken and Shrimp Kabobs
- 5 Medium boneless, skinless chicken breasts (cut into cubes)
- 1/2 cup vinaigrette dressing
- 2 Large green bell pepper (cut into 1)
- 1 Large red onion (cut into 1)
- 8oz white mushrooms (stems cut off, rinsed)
- cherry tomatoes
- 2 Medium zucchini (sliced 1/4 inch thick)
- 1lb shrimp (peeled and deveined)
- juice of 2 medium limes
- fiesta lime seasoning to taste
One thing about making shrimp and chicken kabobs; I don’t usually put both on the same skewer. Why? Because chicken cooks longer then shrimp and I don’t want to overcook my shrimp hoping the chicken is done enough. Also, some veggies are heartier on the grill then others. So tomato and zucchini went with the shrimp and onion, mushrooms, and peppers went on the chicken. Besides, not all guests may be a fan of both.
Heineken has the perfect beer to go with our menu. The kabobs are light and full of fresh taste and so is Heineken. Heineken only uses three ingredients in their beer; water, hops and malted barley. That’s it! So, naturally it paired well with my fresh gilled dinner.
Comment below and let me know what you would pair your Heineken 12-pack with.
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