Backyard Shrimp, Chicken & Veggie Kebabs
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Backyard Shrimp, Chicken & Veggie Kebabs

Backyard Shrimp, Chicken & Veggie Kebabs

with Garlic Aioli | 4 servings

We just have to ask: Are you ready for summer?! Sure you’ve got the warm evening breezes, the crickets, the summer jams; but are you ready to get your grilling on? We sure are. Enter: this trio of delicious kebabs. You’ve got lemon-garlic marinated shrimp, charred Cajun chicken, and Turkish spice-rubbed zucchini and tomato on skewers, along with a rich garlic aioli for dipping. Our suggestion: Sit outside and just use paper plates tonight (+ chill a bottle of rosé)!

Nutrition values are representative of a 1/4 bundle serving.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes


/ serving 4 people

16 unit

Wooden Skewers

1 unit


2 clove


1 unit


4 ounce

Grape Tomatoes

10 ounce


(Contains Shellfish)

10 ounce

Chicken Cutlets

1 tablespoon

Cajun Spice Blend

1 tablespoon

Turkish Spice Blend

4 tablespoon


(Contains Eggs)

Not included in your delivery



2 tablespoon

Cooking Oil


Nutrition Values

/ per serving
Calories340 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate9 g
Sugar3 g
Dietary Fiber2 g
Protein26 g
Cholesterol170 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.



Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in Step 6.) Soak skewers in a shallow bowl. Wash and dry produce. Trim and halve zucchini lengthwise; slice into 1-inch-thick half-moons. Peel and mince or grate garlic; reserve a pinch in a small bowl. Zest and quarter lemon. Place zucchini and tomatoes in a large bowl; set aside.


Rinse shrimp* under cold water, then pat dry with paper towels; place in a medium bowl. Pat chicken* dry with paper towels. Cut into 1-inch cubes; place in a second medium bowl. To bowl with shrimp, add remaining garlic, lemon zest, juice from one lemon wedge, and a drizzle of oil. Season with salt and pepper and toss to coat. Let marinate, stirring occasionally, at least 5 minutes. To bowl with chicken, add Cajun Spice Blend, juice from one lemon wedge, a drizzle of oil, and a pinch of salt; toss to coat. Let marinate, stirring occasionally, at least 5 minutes.


To bowl with zucchini and tomatoes, add a large drizzle of oil, Turkish Spice Blend, and juice from one lemon wedge. Season generously with salt and toss until evenly coated. To bowl with reserved garlic, add mayonnaise, 1 tsp water, and a pinch of salt and pepper; whisk to combine.


Thread seasoned veggies onto skewers, alternating zucchini and tomato (we used 4-5 skewers). Thread marinated shrimp onto skewers (we used 5-6). Thread marinated chicken onto skewers (we used 3-4).


Add kebabs to grill. (TIP: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill shrimp kebabs until browned and cooked through, 2-3 minutes per side. Cook chicken kebabs until lightly charred and cooked through, 3-5 minutes per side. Cook veggie kebabs until browned and tender, 3-5 minutes per side. Transfer to a large serving platter.


Squeeze juice from remaining lemon wedge over shrimp kebabs. Serve with aioli sauce on the side for dipping.

Shrimp are fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165°.