Grilled Shrimp, Chicken and Veggie Skewers with Garlic Aioli

Get ready to fire up the grill and enjoy a trio of flavorful skewers that will make any summer evening special. These lemon-garlic marinated shrimp, Cajun-spiced chicken and Turkish-spiced zucchini and tomato skewers are perfect for outdoor dining. Serve them with a rich garlic aioli for dipping and you’ve got a meal that’s both fun and delicious.

Whether you’re hosting a backyard gathering or just want a quick weeknight dinner, these skewers come together easily. The marinades infuse each component with bold flavors, while the grill adds a smoky char. Pair with a chilled rosé and paper plates for a relaxed, fuss-free meal.

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Ingredients

16 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat a well-oiled grill to medium-high heat. If using a grill pan, heat it later. Soak wooden skewers in water for at least 20 minutes. Wash and dry all produce. Trim the zucchini, halve lengthwise, then slice into 1-inch-thick half-moons. Peel and mince or grate the garlic; set aside a pinch for the aioli. Zest the lemon and quarter it. Place the zucchini and tomatoes in a large bowl; set aside.
2. Rinse the shrimp under cold water and pat dry with paper towels; place in a medium bowl. Pat the chicken dry and cut into 1-inch cubes; place in another medium bowl. To the shrimp, add the 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 for at least 5 minutes, stirring occasionally. To the chicken, add the Cajun spice blend, juice from one lemon wedge, a drizzle of oil and a pinch of salt; toss to coat. Let marinate for at least 5 minutes.
3. To the bowl with zucchini and tomatoes, add a large drizzle of oil, the Turkish spice blend, juice from one lemon wedge and salt to taste. Toss until evenly coated. In a small bowl, combine the reserved garlic, mayonnaise, 1 teaspoon water and a pinch of salt and pepper; whisk to make the aioli.
4. Thread the seasoned vegetables onto skewers, alternating zucchini and tomato (about 4-5 skewers). Thread the marinated shrimp onto separate skewers (5-6 skewers). Thread the marinated chicken onto separate skewers (3-4 skewers).
5. Place the skewers on the grill. If using a grill pan, oil it and heat over medium-high heat; work in batches if needed. Grill the shrimp skewers until browned and cooked through, 2-3 minutes per side. Grill the chicken skewers until lightly charred and cooked through, 3-5 minutes per side. Grill the vegetable skewers until browned and tender, 3-5 minutes per side. Transfer all skewers to a large serving platter.
6. Squeeze juice from the remaining lemon wedge over the shrimp skewers. Serve the garlic aioli on the side for dipping. Ensure shrimp reach an internal temperature of 145°F and chicken reaches 165°F.

Recipe Tips

FAQ

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work well and don’t require soaking. Just be careful handling them as they get hot.

Can I substitute the shrimp with another protein?

Absolutely! You can use scallops, firm fish or even extra chicken. Adjust cooking times accordingly.

How do I know when the skewers are done?

Shrimp should be opaque and firm, chicken should reach 165°F internally and vegetables should be tender and charred.