Serve with Sauvignon Blanc
Serves 8-10 small plates; 6 main courses.
Light and flavorful -- perfect for summer! These were a crowd-pleaser. Feel free to add whatever you like to the skewers. I did only onions for simplicity.
1 c. olive oil
1/4 c. fresh chopped parsley
1 lemon, juiced
2 T. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste
2 t. dried oregano
1 t. salt
1 t. ground black pepper
1 lb. shrimp
1 lb. chicken, cut into bite-sized pieces
In a mixing bowl, mix together olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and pepper. Reserve a small amount for basting later. Pour remaining marinade evenly into two Ziploc bags (one for shrimp, one for chicken), and marinate in refrigerator for at least 2 hours.
Preheat grill to medium-low heat. Soak skewers for 30 minutes in water (to prevent burning while cooking). Thread shrimp and chicken onto skewers, adding any extras such as onion, peppers, pineapple, etc.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, until opaque, basting frequently with marinade. Chicken skewers will take longer, about 6-8 minutes per side.