Spicy Grilled Chicken and Shrimp Skewers with Charred Tomato-Onion Salsa
Ignite your palate with these vibrant and fiery grilled chicken and shrimp skewers, a testament to the power of smoky flavors and fresh ingredients. Each skewer is loaded with tender, spice-rubbed chicken and plump shrimp, all kissed by the flames of the grill, creating irresistible char marks and a delightful smoky aroma. Accompanying this grilled perfection is a lively, charred tomato and onion salsa, adding a bright, tangy counterpoint to the rich proteins. This dish, inspired by sun-drenched outdoor cooking, brings a festive and bold character to your table, proving that simple components can achieve extraordinary depth. The interplay of heat, smoke, and fresh zest makes every bite an exciting culinary adventure.
Ingredients
- •1 boneless, skinless chicken breast, cut into 1-inch cubes
- •8 large shrimp, peeled and deveined
- •1 pint cherry tomatoes
- •1/2 red onion, cut into thick wedges
- •2 tablespoons olive oil
- •1/2 teaspoon salt, divided
- •1/4 teaspoon black pepper, divided
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon cayenne pepper
- •4 wooden skewers, soaked in water for 30 minutes
Instructions
- 1
In a medium bowl, combine the chicken cubes and shrimp. Drizzle with 1 tablespoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, smoked paprika, and cayenne pepper. Toss to coat evenly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 2
While the chicken and shrimp marinate, prepare your grill for medium-high heat. Toss the cherry tomatoes and red onion wedges with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- 3
Thread the marinated chicken and shrimp alternately onto the soaked wooden skewers. Try to keep the pieces relatively close together for even cooking.
- 4
Place the skewers on the preheated grill. Grill for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and the shrimp are pink and opaque. The chicken should reach an internal temperature of 165 degrees Fahrenheit, 74 degrees Celsius.
- 5
While the skewers cook, place the seasoned cherry tomatoes and red onion wedges directly on the grill grates. Grill for 5-7 minutes, turning occasionally, until they are softened and show nice char marks. Remove from heat.
- 6
Roughly chop the grilled tomatoes and red onion to create a rustic salsa. You can leave some pieces larger for texture.
- 7
Serve the hot grilled chicken and shrimp skewers immediately, accompanied by generous spoonfuls of the charred tomato and onion salsa. This dish is perfect for a vibrant and flavorful meal.
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