Pacific Chicken, Shrimp & Kiwifruit Kebabs

These kebabs look like a tropical sunset on a skewer. Chicken pieces, shrimp, quartered kiwi fruit, red bell pepper, and red onion get threaded together and grilled after marinating in a lime-ginger-honey dressing with cilantro, rice vinegar, and red pepper flakes.

The lime-ginger marinade pulls triple duty: it tenderizes the chicken during the 1 to 2 hour soak, flavors the shrimp and vegetables, and caramelizes on the grill into a glossy, sticky glaze. The kiwi and shrimp only get tossed in the marinade right before skewering so they don’t break down from the acid.

Grilling time is short. Three to four minutes per side is all it takes. The chicken pieces are cut small (1 inch), so they cook through quickly without drying out the shrimp.

Pro Tips

• Add the kiwi and shrimp to the marinade only when you’re ready to skewer. Lime juice breaks down delicate kiwi and makes shrimp mushy if left too long.
• Alternate ingredients on the skewers so every bite has a mix of chicken, shrimp, fruit, and vegetable.
• Use metal skewers or soak bamboo skewers for 30 minutes to prevent burning.
• Turn the skewers only once. Multiple flips knock ingredients loose and disrupt the sear.

Variations

• Use mango chunks instead of kiwi for a sweeter, less tart fruit component.
• Swap the chicken for firm tofu cubes for a vegetarian version.
• Serve over coconut rice for a full Pacific-inspired plate.