Shrimp and Chicken Skewers with Peach Salsa
Shrimp and Chicken Skewers with Peach Salsa
Serves: 4 to 6
Ingredients
- 12 wood skewers (12"), soaked in water
- 2 tsp finely grated lime zest
- 3 tbsp lime juice
- 3 tbsp chopped fresh mint
- 1 tbsp canola oil
- 3 tbsp jalapeno jelly (spread)
- ½ tsp salt
- ½ tsp cracked black pepper
- ¾ lb (375 g) skinless, boneless chicken breasts, cut into ¾ inch (2 cm) pieces
- 36 medium raw shrimp, peeled and de-veined with tails intact
Peach Salsa
- 1½ cups chopped peaches (fresh, canned or frozen, thawed)
- ⅓ cup chopped green onion
- 2 tbsp lime juice
- 2 tsp canola oil
- salt and cracked black pepper
Instructions
- Combine the zest, juice, mint, oil, jelly, salt and pepper in a large, non-reactive bowl or re-seal able plastic bag. Add the chicken and shrimp and stir. Cover or seal and marinate in the refrigerator for 30 minutes.
- Preheat the barbecue to medium-high. Thread the shrimp and chicken onto the skewers.
- Cook the skewers on the preheated, greased grill for about 10 minutes or until the chicken is tender and the shrimp are cooked.
- To make the peach salsa, combine all the ingredients in a small bowl. Serve with the skewers.
Notes
Make ahead: The skewers can be prepared a day ahead, covered and stored in the refrigerator. The salsa can be made a day ahead and stored in an airtight container in the refrigerator.
Serving Suggestion: Serve with steamed rice and grilled asparagus
Serving Suggestion: Serve with steamed rice and grilled asparagus