Lemony Chicken, Shrimp and Vegetable Kebabs Recipe

5.6g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 12 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

21.8g

Protein

18.3g

Fat

1.4g

Fiber

275.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

0 1/8 cup Extra Virgin Olive Oil
0 1/2 fl oz Fresh Lemon Juice
0 1/2 clove Garlic
0 1/8 tsp Salt
0 1/4 tsp Black Pepper
0 1/8 tsp Red Chili Pepper, crushed
0 1/4 tsp Lemon Zest
6 oz, raw (yield after cooking, bone removed) Chicken Breast
8 large Shrimp
8 whole each Mushroom Pieces and Stems
0 1/2 medium Red Onions
1 each Cherry Tomatoes

DIRECTIONS

For nutritional purposes the marinade ingredients for this recipe were divided by 4. Please use 1/2 cup olive oil, 1/4 cup lemon juice, 2 whole cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of black pepper, 1/4 teaspoon red pepper and 1 teaspoon lemon zest to make the marinade to serve 2 people (4 kebabs each).

Soak 8 wood skewers in warm water for 30 minutes.
Stir the olive oil, lemon juice, minced garlic, salt, pepper, red pepper flakes and lemon zest together in a bowl. Measure out 1/2 cup and transfer to a large plastic re-sealable bag.
Add the chicken and shrimp to the bag and seal tightly, pressing out any extra air. Refrigerate the bag for 20 minutes.
Preheat a grill to medium and lightly oil the grate.
Skewer the chicken, shrimp and 1-2 inch-cut pieces of vegetables; alternating. Discard any remaining marinade left in the bag. Lightly brush the kebabs with the reserved 1/2 cup marinade. Grill for 5-6 minutes, brush with the reserved marinade again and grill an additional 5-6 minutes until the chicken is cooked through, the shrimp turn pink and the vegetables are tender. Serve immediately.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.