- Boneless skinless chicken tenderloins (you can also use regular chicken breasts, this what just what I had in the fridge!)
- Green peppers
- Red peppers
- Yellow peppers
- Orange peppers
- Cherry tomatoes
- Sweet onion
- Lowry's Herb & Garlic Marinade
- Garlic powder
- Onion powder
- Basil leaves
- Cayenne pepper (a very little bit)
- Old bay seasoning (only on the shrimp)
- Soul seasoning
Directions: Cut up all of your veggies into squares so that they will fit on the skewers. The shrimp don't have to be cut but the chicken should be cut into at least 3 pieces (4 for larger chicken breasts). Combine seasonings in a bowl with the Herb & Garlic marinade and let each veggie and the chicken and shrimp soak in the combination. Add the meat and veggies on to your skewers in whatever sequence that you like and then grill for 20 minutes. I use the Big Boss Grill, so be sure to set your time based on the heating of your grill settings You can also bake them in the oven as well! It tastes best if you allow the skewers to sit in the marinade for a few hours or overnight.
I paired it with rice with peas and carrots and steamables asparagus in Szechuan sauce.
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