Shrimp and Chicken Kebabs with Summer Vegetables and Basil Oil Recipe
12 (10-inch) wooden skewers
2 cups water
2 cups loosely packed fresh basil leaves (about 1 oz.)
1 tablespoon white balsamic vinegar
3/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 pounds boneless, skinless chicken breasts, cut into 36 (1-inch) cubes
2 medium-size red bell peppers, cut into 24 (1-inch) pieces
2 medium-size yellow bell peppers, cut into 24 (1-inch) pieces
1 medium-size red onion, cut into 36 (1-inch) pieces
1 medium-size zucchini, cut into 24 (1/2-inch-thick) half-moons
36 peeled and deveined raw medium shrimp (about 12 oz.)
Soak wooden skewers in water 30 minutes; drain. Meanwhile, bring 2 cups water to a boil in a small saucepan over high. Add fresh basil, and cook, stirring constantly, until leaves wilt. Drain and pat leaves dry with a paper towel. Place basil, vinegar, 1/2 cup of the olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper in a blender. Process until smooth, 2 to 3 minutes.
Preheat grill to medium (350°F to 400°F). Thread 6 chicken cubes, 2 red bell pepper pieces, 2 yellow bell pepper pieces, 3 onion pieces, and 2 zucchini pieces alternately onto each of 6 skewers. Repeat procedure with remaining 6 skewers, threading each with 6 shrimp, 2 red bell pepper pieces, 2 yellow bell pepper pieces, 3 onion pieces, and 2 zucchini pieces. Drizzle skewers evenly with remaining 1/4 cup olive oil, and sprinkle evenly with remaining 1 teaspoon salt and 1/2 teaspoon black pepper.
Grill, uncovered until chicken and shrimp are done and vegetables are lightly charred, 3 to 5 minutes per side. (Shrimp kebabs will cook more quickly than chicken kebabs.) Transfer kebabs to a serving platter as they finish cooking. Brush evenly with half of the basil oil. Serve with remaining basil oil for dipping or drizzling.
Active: 25 mins Total: 50 mins Yield: Serves 6