Shrimp And Chicken Skewers With Wild Rice

This vibrant Mediterranean-inspired dish combines tender chicken and sweet shrimp wrapped together on skewers, marinated in a bright blend of lemon, garlic, and jalapeño. The proteins are grilled to perfection, offering a smoky char that complements the fresh, herbaceous salsa made with tomatoes, basil, and mint. Served alongside hearty, nutty wild rice pilaf, this meal provides a perfect balance of textures and flavors. It is an excellent choice for summer gatherings, weeknight dinners, or any occasion where you want a healthy, protein-rich meal that feels special yet simple to prepare.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 604.6

Description

This vibrant Mediterranean-inspired dish combines tender chicken and sweet shrimp wrapped together on skewers, marinated in a bright blend of lemon, garlic, and jalapeño. The proteins are grilled to perfection, offering a smoky char that complements the fresh, herbaceous salsa made with tomatoes, basil, and mint. Served alongside hearty, nutty wild rice pilaf, this meal provides a perfect balance of textures and flavors. It is an excellent choice for summer gatherings, weeknight dinners, or any occasion where you want a healthy, protein-rich meal that feels special yet simple to prepare.

Ingredients

pepper, minced
minced shallot
minced parsley
of 1 lemon, minced
minced
shrimp, peeled and deveined
chicken breast, boneless, skinless, cut into 1/2-inch strips
of 1 lemon
olive oil
shallot, sliced
dried red chili pepper
basil leaves, minced
mint leaves, minced
tomatoes, peeled, cored, and seeded

Directions

1
Prepare the marinade by combining the minced jalapeño, minced shallot, parsley, lemon rind, and half of the minced garlic in a small bowl to form a fine paste.
2
In a large bowl, toss the peeled shrimp and chicken strips with the marinade paste and lemon juice until evenly coated.
3
Cover the bowl and refrigerate the skewer ingredients to marinate for at least 1 hour.
4
While the protein marinates, prepare the wild rice by heating sesame oil in a 2-quart pot over medium heat.
5
Add chopped onion, celery, remaining minced garlic, and minced jalapeño to the pot and sauté for 2 minutes until softened.
6
Stir in the wild rice, bay leaf, and toasted pine nuts, then pour in the chicken stock.
7
Bring the rice mixture to a boil, then cover, reduce heat to low, and simmer for 55 minutes.
8
Uncover and continue cooking until all liquid is absorbed, then discard the bay leaf and fluff with a fork.
9
For the tomato salsa, heat olive oil in a separate pot over medium heat.
10
Add sliced shallot, remaining garlic, dried red chili pepper, minced basil, and mint, cooking for 2 minutes.
11
Add the peeled, cored, and seeded tomato chunks to the pot, cover, and simmer for 10 minutes until tender.
12
Preheat a grill or broiler to high heat.
13
Take one piece of chicken and wrap it around one shrimp, securing them together by inserting a soaked bamboo skewer through both.
14
Repeat this process to create 4 skewers, each holding 3 wrapped shrimp-and-chicken pairs.
15
Grill or broil the skewers for 2 minutes per side, or until the shrimp is pink and opaque and the chicken is cooked through.
16
Serve the skewers immediately alongside the wild rice and warm tomato salsa.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 604.6kcal

% Daily Value *
Total Fat 12.3g19%
Saturated Fat 2.0g10%
Cholesterol 504.2mg169%
Sodium 1009.0mg43%
Total Carbohydrate 41.0g14%
Dietary Fiber 17.0g68%
Sugars 8.2g
Protein 95.8g192%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shrimp-and-chicken-skewers-with-wild-rice/