Barbequed Shrimp & Chicken

Shrimp and chicken marinated in the same cumin-garlic butter, then grilled on separate skewers so each protein hits its perfect doneness. The shrimp take 5 minutes, the chicken takes 10. Smart separation means no overcooked rubbery shrimp or underdone chicken.

The marinade is pure simplicity: melted butter with minced garlic, onion powder, and cumin. Four ingredients. The butter bastes the proteins as they grill, keeping both moist and adding a rich, golden finish. Cumin brings a warm, earthy smokiness that plays well with charcoal flavor, and it’s the spice that ties the shrimp and chicken together into a cohesive meal.

Cut the chicken into 1-inch cubes before marinating. Small, uniform pieces cook through in 10 minutes over hot coals without drying out on the surface. Larger chunks need longer and end up charred outside, pink inside.

Marinate while the grill heats up. Even 15-20 minutes of contact with the garlic-cumin butter makes a noticeable difference. The butter solidifies slightly on cold protein, then melts and sizzles when it hits the grill grate.

Kitchen Tips

• Use separate skewers for shrimp and chicken. Shrimp cook in half the time and will be rubber by the time chicken reaches safe temperature if combined.
• Baste with the remaining marinade while grilling. Each coat adds another layer of buttery, garlicky flavor.
• Shrimp are done when they curl into a C shape and turn pink. If they curl into a tight O, they’re overcooked.
• If using bamboo skewers, soak them in water for 30 minutes first to prevent charring.

Variations

• Cajun kick: Add a teaspoon of cayenne pepper and paprika to the butter for a spicier, Louisiana-style version.
• Lemon herb: Squeeze half a lemon into the butter and add chopped fresh parsley or cilantro.
• Veggie skewers: Thread bell peppers, onion chunks, and zucchini on a third skewer with the same butter baste for a complete grilled meal.