Recipe information
Yield
Makes 6 Servings
Ingredients
24
uncooked large shrimp, unpeeled, deveined (thawed if frozen)
12
chicken tenders
1
/3 cup fresh lemon juice
2
tablespoons finely grated lemon peel
2
garlic cloves, minced
2
/3 cup olive oil
Baby lettuces
Need to make a substitution?
Preparation
Step 1
Thread 4 shrimp on each of 6 metal skewers; place on rimmed baking sheet. Loosely thread 2 chicken tenders on each of 6 metal skewers; place on another rimmed baking sheet. Whisk lemon juice, lemon peel, and garlic in medium bowl; slowly whisk in oil. Season marinade with salt and pepper. Pour marinade over skewers, dividing equally.
Step 2
Prepare barbecue (medium-high heat). Arrange lettuces on large platter. Grill chicken until cooked through, about 5 minutes per side. Grill shrimp until pink on outside and opaque in center, about 4 minutes per side. Remove kebabs from grill; place atop lettuce. Serve with Tomato-Avocado Salsa and Chipotle Aioli.