Grilled Italiano Chicken and Shrimp Kabobs April 03 2014, 0 Comments

chicken and shrimp kabobs

Serves 4 to 6


  • 1/2 lb boneless, skinless chicken breast, cut into 1 inch cubes
  • 1 lb large shrimp, cleaned
  • 1 pint cherry tomatoes
  • 3 bell peppers, cut into 1 inch pieces
  • 1 zucchini, cut into 1 inch cubes
  • 2 Spanish onions, cut into squares
  • 1 cup Cucina Antica Low Fat Italiano Salad Dressing
  • Wooden or metal skewers


In a ziplock bag marinate chicken, shrimp and cut vegetables with Cucina Antica Low Fat Italiano Salad Dressing. Toss zip bag several times to ensure generous coating of dressing on all ingredients. (Optional: Prior to grilling allow ingredients to marinate for an hour in the refrigerator). Preheat grill on medium-high heat setting. Be sure to brush grill grates with vegetable oil. Stick chicken, shrimp and vegetables alternately onto skewers (if using wooden skewers, soak in water 30 minutes in advance or if using metal skewers, brush with oil). Grill and rotate kabobs for 4-7 minutes or until cooked, brushing often with the dressing. Prior to serving, be sure to check that chicken is not pink in the middle. Serve with steamed rice, mixed greens, or pasta and a side of the Italiano salad dressing for a dipping sauce.

Grilling season isn't complete without these fabulous kabobs.