Shrimp and Chicken Skewers with Lime & Cilantro Marinade

Light, fresh, and built for summer sipping, Shrimp and Chicken Skewers with a lime and cilantro marinade are the perfect match for our Picnic Piehole Cherry Vanilla Wheat Beer. The bright citrus and herb-forward marinade brings a zesty lift to the grilled shrimp and chicken, while the beer’s smooth cherry sweetness and soft vanilla finish balance the savory, slightly smoky flavors from the grill. Together, they create a refreshing pairing that feels made for warm-weather gatherings, backyard cookouts, and easy patio nights!

Servings: 6 People

Prep Time: 2 Hours & 10 Minutes

Cook Time: 15 Minutes

Total Time: 2 Hours & 25 Minutes

Ingredients

For Marinade

• 1/4 cup fresh squeezed lime juice and 2 teaspoons zest (you will need about 2 limes)

• 1/4 cup fresh cilantro, finely chopped

• 3 cloves fresh garlic, minced

• 2 tablespoons brown sugar

• 2 tablespoons sriracha sauce or 2 red chiles, finely chopped (adjust for desired heat level)

• 2 tablespoons fish sauce

• 1 tablespoon soy sauce

•  1/4 cup extra virgin olive oil

For the Skewers

• 1 pound large shrimp, peeled and deveined

• 1 pound boneless skinless chicken breast, cut into 1 inch cubes

• 1 red or orange bell pepper, cut into 1 inch pieces

• 1 yellow bell pepper, cut into 1 inch pieces

• 1 zucchini, sliced into 1/2inch rounds

• 1 red onion, cut into wedges

• fresh lime wedges and chopped cilantro, for garnish

Instructions

1. Prepare the Marinade: In a large bowl, whisk together the lime juice and zest, chopped cilantro, minced garlic, brown sugar, Sriracha or chopped chiles, fish sauce, soy sauce, and olive oil. Reserve about a ¼ cup of the marinade and set aside for drizzling. Then divide the remaining marinade into two separate bowls (or Ziploc bags).

2. Marinate the Shrimp and Chicken: Add the shrimp to one bowl of marinade and the chicken cubes to the other. Toss to coat well. Cover and refrigerate for at least 2 hours to overnight for a deeper flavor.

3. Preheat the Grill: Heat your grill to medium heat. *If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

4. Assemble the Skewers: Thread the marinated shrimp and chicken onto the skewers, alternating with pieces of bell pepper, zucchini, and red onion. Be sure to pack them tightly but leave a little space between each piece for even cooking.

5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 5-7 minutes on each side, they are done when the shrimp are pink and opaque and the chicken is cooked through to an internal temperature of 165°F and has nice grill marks. The vegetables should be tender and slightly charred.

6. Serve: Transfer the skewers to a serving platter. Drizzle the remaining marinade sauce over the skewers. Garnish with fresh lime wedges and a sprinkle of chopped cilantro. Serve immediately and enjoy the bold, spicy flavors of summer!