Friday, July 15, 2011

Shrimp and Chicken Kebobs With Blackberry Hazelnut Marinade Recipe

A simple fresh marinade with fresh berries and olive oil, some garlic and you will love these summer grilled flavors.

Whether its seafood or chicken this marinade is perfect for both.

Grilled to perfection.

Blackberries are in abundance this time of year and just the right sweetness on this combo.

4 chicken breasts
20 raw extra large shrimp cleaned

1 cup of fresh blackberries or raspberries
1/4 cup olive oil
1 clove of minced garlic
2 tablespoons of lime juice
1/2 teaspoon each black pepper, garlic powder
1/4 teaspoon cayenne pepper and kosher salt
1/4 cup hazelnuts

Mix in a food processor put all ingredients except the meat and fish in the blender till smooth
In two separate bowls marinate the shrimp in one with 1/4 cup of marinade and the chicken in another with 1/4 cup marinade. Save the rest for basting while grilling. Marinate at least two to three hours. Put shrimp on skewers, you can also cut up the chicken and alternate kebobs and make chicken kabobs as well. Otherwise grill chicken and shrimp separately.On a hot grill start cooking the chicken first as the shrimp takes less time. (3 to 4 minutes for shrimps and 5 to 7 minutes each side for chicken.)

Grill till shrimp is pink and the juices run clear on the chicken.

 Serve with  assorted salad greens, topped with blackberries, hazelnuts and a raspberry vinaigrette below:
1/2 cup vegetable oil
1/2 cup pureed fresh raspberries or blackberries
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
mix all together, pour over greens.

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