Shrimp and Chicken Skewers with Lime Cilantro Marinade
Elevate your summer BBQs with these grilled Shrimp and Chicken Skewers. Packed with bold, tangy, and spicy flavors, they’re perfect for any occasion. Pair with a refreshing mango cucumber salad and coconut rice for the ultimate summer meal.
Summer Grilling Favorite
There’s something about grilling that just feels like summer, and these grilled Shrimp and Chicken Skewers are my go-to for those warm, sunny evenings.
The lime cilantro marinade is a real favorite—zesty lime, fresh cilantro, and garlic, with just enough Sriracha to keep things interesting, all rounded out with a hint of brown sugar. It’s the perfect blend of flavors that always gets rave reviews.
Whether it’s a casual dinner or a weekend cookout with friends, these skewers never fail to bring that extra something special to the table. So if you’re ready to spice up your grill game, let’s get started!
Looking for more summer dinner ideas with a little bit of fancy? Be sure to try our blueberry BBQ chicken, pork tenderloin with balsamic strawberry sauce, our oven-baked pesto crusted salmon, our lemon herb-crusted cod, and our quick pesto butter salmon.
What Makes This Recipe Shine
Ingredient Notes
For the Skewers:
Shrimp: Juicy and slightly sweet, shrimp cook quickly and pair perfectly with the bold marinade. Choose large or jumbo shrimp for grilling. Substitute with scallops or chunks of firm white fish like mahi-mahi.
Chicken: A hearty protein that soaks up the marinade beautifully, providing a juicy and flavorful base. Opt for boneless, skinless chicken breasts or thighs. Substitute with tofu or pork tenderloin for a different twist.
Bell Pepper: Adds sweet, smoky flavor and vibrant color. Use firm, brightly colored peppers for the best results. Substitute with other peppers like poblano or even cherry tomatoes.
Zucchini: Offers a mild, fresh taste and soft texture, balancing the stronger flavors. Pick medium-sized, firm zucchinis. Substitute with yellow squash or eggplant for a similar vibe.
Red Onion: Adds a tangy crunch and sweetens as it grills, complementing the other flavors. Substitute with white onion, shallots, or even green onions for a milder option.
For the Marinade:
Lime: Adds bright, zesty acidity that balances the heat and sweetness. Substitute with lemon or a splash of rice vinegar.
Cilantro: Brings a fresh, herbal note that enhances the overall flavor. Substitute with parsley or basil for a different herbaceous touch.
Garlic: Delivers a bold, savory depth that complements the marinade. Use fresh, firm garlic for the best flavor. Substitute with shallots or a pinch of garlic powder.
Brown Sugar: Adds a hint of sweetness and helps caramelize the skewers on the grill. Substitute with honey, maple syrup, or agave nectar.
Sriracha Sauce: Adds balanced heat with a hint of sweetness, giving the marinade its kick. Adjust the amount based on your heat preference. Substitute with chili garlic sauce, hot sauce, or finely chopped fresh red chilies.
Fish Sauce and Soy Sauce: Adds umami depth and savory richness. Use high-quality versions for the best flavor. Substitute with tamari for gluten-free, or omit fish sauce for a milder flavor.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Zucchini
In the Pacific Northwest, summer means an abundance of fresh, locally grown zucchini. This versatile vegetable is a star in many seasonal dishes, and it’s perfect for grilling.
Peak zucchini season typically runs from late June through August, making it the perfect addition to your summer BBQ lineup. Whether you pick it up at a local farmer’s market or harvest it from your garden, zucchini brings a taste of the season right to your plate.
For more on the best ways to enjoy zucchini and other seasonal produce, check out these resources:
Pro Tips
- Marinate for Maximum Flavor: For the best results, marinate the chicken for at least 2 hours, or even overnight, to let the flavors really penetrate the meat. Shrimp only needs 30 minutes to soak up the marinade.
- Preheat the Grill: Make sure your grill is fully preheated before adding the skewers. This helps achieve those beautiful grill marks and prevents sticking.
- Control the Heat: Start grilling over direct heat to sear the meat and get nice char marks, then move the skewers to indirect heat to finish cooking without burning.
- Use Metal Skewers: If you have them, metal skewers are ideal because they conduct heat, helping the meat cook from the inside as well. If using wooden skewers, be sure to soak them in water for at least 30 minutes to prevent burning.
- Baste for Extra Flavor: Reserve a small portion of the marinade before adding the meat and use it to baste the skewers during grilling. This adds an extra layer of flavor and keeps the skewers moist.
Favorite Sides for Serving
Enhance the vibrant flavors of your Grilled Shrimp and Chicken Skewers with Spicy Lime Cilantro Marinade with these perfectly paired side dishes.
Salads
- Mango Cucumber Avocado Salad with Mint: A tropical mix of juicy mango, crisp cucumber, creamy avocado, and fresh mint, tossed in a light citrus dressing, adds a refreshing, sweet-tangy balance to the spicy skewers.
- Charred Corn Salad: Sweet corn, charred to perfection on the grill, is tossed with juicy cherry tomatoes, creamy avocado, and fresh cilantro, all dressed in a smoky lime vinaigrette. This vibrant and flavorful side adds a deliciously smoky, tangy, and creamy complement to the grilled shrimp and chicken.
- Northwest Summer Berry Salad: Featuring fresh, local berries, mixed greens, and a light honey citrus vinaigrette, this salad brings a burst of seasonal sweetness that complements the tangy lime cilantro marinade perfectly.
Side Dishes
- Coconut Rice: Creamy and fragrant, coconut rice adds a subtle sweetness that complements the tangy, spicy flavors of the skewers. It’s a perfect base to soak up every drop of the delicious marinade.
- Creamy Lemon Risotto: This rich and velvety risotto, infused with fresh lemon zest, offers a luxurious and tangy contrast to the smoky, grilled shrimp and chicken. It’s an indulgent side that’s sure to impress.
- Grilled Squash and Zucchini: Summer squash and zucchini grilled tender and topped with a lemon basil drizzle is a light, refreshing side that nicely complements these grilled skewers. Bright, zesty, and ideal for your summer BBQ!
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Shrimp and Chicken Skewers with Lime Cilantro Marinade
Equipment
- metal or wood skewers
Ingredients
For the Marinade:
- ¼ cup fresh squeezed lime juice and 2 teaspoons zest (you will need about 2 limes)
- ¼ cup fresh cilantro, finely chopped
- 3 cloves fresh garlic, minced
- 2 tablespoons brown sugar
- 2 tablespoons Sriracha sauce or 2 red chiles, finely chopped (adjust for desired heat level)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- ¼ cup olive oil
For the Skewers
- 1 pound large shrimp, peeled and deveined
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red or orange bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- fresh lime wedges and chopped cilantro, for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together the lime juice and zest, chopped cilantro, minced garlic, brown sugar, Sriracha or chopped chiles, fish sauce, soy sauce, and olive oil. Reserve about a 1/4 cup of the marinade and set aside for drizzling. Then divide the remaining marinade into two separate bowls (or Ziploc bags).
- Marinate the Shrimp and Chicken: Add the shrimp to one bowl of marinade and the chicken cubes to the other. Toss to coat well. Cover and refrigerate for at least 2 hours to overnight for a deeper flavor.
- Preheat the Grill: Heat your grill to medium heat. *If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Assemble the Skewers: Thread the marinated shrimp and chicken onto the skewers, alternating with pieces of bell pepper, zucchini, and red onion. Be sure to pack them tightly but leave a little space between each piece for even cooking.
- Grill the Skewers: Place the skewers on the preheated grill. Cook for about 5-7 minutes on each side, they are done when the shrimp are pink and opaque and the chicken is cooked through to an internal temperature of 165°F and has nice grill marks. The vegetables should be tender and slightly charred.
- Serve: Transfer the skewers to a serving platter. Drizzle the remaining marinade sauce over the skewers. Garnish with fresh lime wedges and a sprinkle of chopped cilantro. Serve immediately and enjoy the bold, spicy flavors of summer!
Recipe Notes
Top Tips
- Uniform Pieces: Cut chicken and veggies into uniform sizes to ensure even cooking and prevent some pieces from burning while others are undercooked.
- Basting for Flavor: Reserve a little marinade (before adding the raw meat) to baste the skewers while grilling. This adds an extra layer of flavor and keeps them moist.
- Maximize Char: For a deeper, smoky flavor, grill the skewers over direct heat for the first few minutes to get a nice char, then move them to indirect heat to finish cooking.
Leftovers & Storage
- Storage: Store any leftover skewers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the grill or in a hot skillet until warmed through, or enjoy cold in salads or wraps.
- Repurpose: Remove the shrimp, chicken, and veggies from the skewers and toss them with rice, quinoa, or pasta for a quick and flavorful leftover meal.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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