Tuesday, August 3, 2010

Chicken Party!

My college roommate/one of my best friends and her husband were coming to Houston for a night out on the town with us. I thought this kabob recipe would be a crowd pleaser that would be easy to prep ahead of time. I was right!
What is your go-to dish when you have a group over?

The original recipe called for an original marinade. The marinade had a lot of oil in it so I thought I might switch things up Texas style.

The magic ingredient isn’t pictured because it was a game time addition! I thought a good Texas light beer would add flavor and lighten things up a bit.

Paula’s recipe calls to marinate the meat and veggies for 4-6 hours. After reading several of the reviews for the recipe, I decided to only marinate the meat for about 1 hour. Most of the reviews commented on the fact that the meat was too tenderized. Pineapple is a natural tenderizer, breaking the meat down as you marinate it. It is a great thing to add to a marinade for tough meat, but too much time and your meat may be mush.

The final product wasn’t too bad!

We paired it with Penny’s Twice Baked Potatoes (not so healthy)…

and some great company!

The results:

Taste: I guess I'll Eat It ( Good flavor but not the most amazing thing I've eaten)

Waist: Tighten Your Belt A Notch (Paired with a grilled veggie and a lighter starch and you have a dinner for ~400 calories)

Drunk Chicken and Shrimp Kabobs

1/3 cup Canola oil
3 limes, juiced
½ cup light beer
1 tbsp Splenda
1 tsp crushed red pepper
2 red bell peppers, cut into one inch pieces
1 onion, cut into one inch pieces
2 cups fresh pineapple, cut into 1 inch pieces
4 large chicken breasts, cut into one inch pieces
½ pound shrimp, de-veined and peeled

If using wooden skewers, soak in water before grilling.

In a small bowl, mix together the oil, lime juice, beer, Splenda, red pepper. Pour mixture over thawed chicken and shrimp and cover. Let marinate for at least 1 hour.

Heat grill to 350 to 400 degrees.

Using skewers, thread 1 piece of chicken, 1 piece of pepper, 1 piece of onion, and one piece of pineapple, alternating to fill the entire skewer. Do the same using the shrimp.

Place the chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked to 165 degrees.

Place shrimp kabobs on the grill and cook for 6-8 minutes or until shrimp turn pink.

Remove from grill and enjoy!


  1. I love making kabobs for guests...and during the colder months, a big pot of chili with a plate of cornbread is always a crowd pleaser. Thanks for sharing love!

  2. Yum! That looks good! Did you like the pineapple?? I've always wanted to try a fruit kabab as a fun healthy dessert.

  3. Cornbread and chili is one of my favorites! I also love having cornbread mushed up with beans or a great stew. Mmmm, now I am ready for winter to get here!