Shrimp & Chicken Brochette
Submitted by krazymare
Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.
YIELD
12 servingsPREP
35 minCOOK
10 minREADY
45 minFire up the grill. These skewers are built for a backyard party.
Chunks of chicken breast and big shrimp get threaded onto skewers with red bell peppers and zucchini, all marinated in a tangy blend of Dijon mustard, apple juice, soy sauce, and garlic. That Dijon-apple combo sounds unexpected, but it creates a glaze that caramelizes beautifully over flame.
This recipe makes 12 skewers, so it feeds a crowd without much fuss. Grill them for about 10 minutes, brush on more marinade as they cook, and drizzle the reserved sauce over the platter right before serving.
Grill Tips
- Marinate for at least 2 hours. The acid in the mustard and apple juice tenderizes the chicken while the flavors soak deep into the shrimp.
- Cut everything the same size. Uniform 1.5-inch pieces ensure the chicken and vegetables cook at the same rate as the shrimp.
- Soak wooden skewers first. If you’re not using metal, a 30-minute soak in water keeps them from catching fire on the grill.
- Reserve that sauce. A third of the marinade stays uncontaminated for drizzling at the end. Don’t skip this step.
Ingredients
Directions
In large bowl, combine shrimp, chicken, peppers and zucchini.
In small bowl, blend mustard, apple juice, soy sauce and garlic; reserve ⅓ cup mustard mixture.
Pour remaining mustard mixture over chicken mixture; cover and marinate at least 2 hours in refrigerator.
Alternately thread shrimp, chicken, pepper and zucchini onto 12 10-inch skewers.
Grill or broil skewers until shrimp and chicken are done, about 8 -10 minutes, brushing with marinade and turning occasionally.
Heat reserved mustard mixture.
Arrange skewers on serving platter; drizzle with heated mustard mixture.
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