Summer Basil Chicken and Shrimp Kabobs on a metal sheet pan with grass in the background (with logo overlay)

Grilled Summer Chicken and Shrimp Kabobs with Basil

Summertime means grilling, and grilling often means kabobs for us. Basil Chicken and Shrimp Kabobs use sweet basil oil for a flavorful variant on kabobs.

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In the summertime, we love to grill. And even though September is around the corner, living in South Texas means it’s still really hot. We really only get a couple of months of cold weather, which means we get to grill almost year-round. Kabobs, such as these basil chicken and shrimp kebabs, are one of the best meals for us to grill because we can customize them to what each of us likes.

This recipe is a little different than the usual marinade we use, but it was a perfect summer meal. The basil gave it that sweet summertime flavor, and the veggies are all those that are in season right now. I like to try to eat the foods in season because they are usually a bit cheaper and easier to find.

I found the original recipe from a copy of Southern Living that I have. But, of course, we changed it slightly to what we prefer (and what I could find in the store). Unfortunately, the heat has been so hard on our garden lately that almost all the herbs and vegetables have started bolting or dying off. The day I went shopping, the produce was very picked over. I had to improvise on a few of the vegetables.

The recipe originally called for 2 red peppers, and 2 yellow peppers. I had to make changes in the store based on what was available and bought one huge red pepper and one large green bell pepper. I also bought some fresh basil, since we don’t have any growing in the herb garden right now. But then I completely forgot I had it and used the basil from the spice drawer. Oh well, it was still tasty either way but fresh herbs would have even more flavor. 

​More Kabob Options

Making shrimp and chicken skewers is perfect for a family because you can customize each kabob. There are so many extra vegetables and flavors you can add while still keeping that summer vibe to your shish kebab. 

  • Lemon juice and lemon zest in the marinade
  • Cherry tomatoes on the wood skewers
  • Yellow or orange bell peppers
  • Add garlic powder or onion powder to the marinade
  • Add a splash of hot sauce or soy sauce
  • Fresh parsley or Italian seasoning

Summer Basil Chicken and Shrimp Kabobs Step by Step


  • 2 lbs chicken breasts (boneless, skinless, cut into 2-inch pieces)
  • 12 oz shrimp (medium, uncooked)
  • 2 red peppers (chopped)
  • 2 green peppers (chopped)
  • 1 red onion (chopped)
  • 1 zucchini (chopped)
  • 2 tbsp basil leaves
  • 1 tbsp balsamic vinegar
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper


If you are using wooden bamboo skewers, make sure to start soaking those as soon as possible. You want them to soak for about 20 minutes prior to building the shrimp and chicken kebabs. A few years ago we bought some metal skewers and love them. We aren’t wasting so much since they are reusable, and we don’t have to worry about any bits of wood getting in the food.

Build the chicken and shrimp skewers. We tried to evenly distribute the vegetables and meat across all the skewers. Here’s where the customization comes in. If you have someone who doesn’t like onions, you can make them a couple of kabobs without onions. Or if another really likes zucchini, you can double it up on theirs. Kabobs are so versatile, they are great for making individual ones how each person prefers.

After building the kabobs, mix together the ingredients for the chicken and shrimp marinade. Mix olive oil, basil leaves, balsamic vinegar, salt, and pepper in a food processor or blender until it’s thoroughly mixed together. If you are using dried crushed basil, you can whisk it together in a medium bowl.

Brush the homemade marinade on the tasty kabobs and then it’s time to grill!

We set our grill to medium-high heat and put the kabobs on to cook. Grilling is Justin’s domain, so I can’t tell you too much about that process, but I know he was flipping them every now and then to make sure all sides were cooked evenly, which took about 5-7 minutes. Note that cooking times will vary based on your outdoor grill and if you preheated the grill before cooking the kabobs. 

Summer Basil Chicken and Shrimp Kabobs on metal skewers cooking on a grill

We served ours with some watermelon, another perfect summer food. The combination was actually really good because the watermelon is also sweet, so the two flavors went together well

Summer Basil Chicken and Shrimp Kabobs on a metal sheet pan with grass in the background (vertical)

Basil Chicken and Shrimp Kabobs Leftovers

Storage: Store leftover pieces from the kabobs in an airtight container in the refrigerator for up to 3 days. It’s easiest to take the chicken shish kabob pieces off the skewers before storing them to save space. 

Reheating: The best way to reheat the pieces is in a skillet on the stovetop over medium heat for a few minutes, until the grilled meat is warmed through. 


Originally Published On: July 21, 2018

Last Updated On: May 2, 2024

Summer Basil Chicken and Shrimp Kabobs on a metal sheet pan with grass in the background

Summer Basil Chicken and Shrimp Kabobs

Summertime means grilling, and grilling often means kabobs for us. Basil Chicken and Shrimp Kabobs use a sweet basil oil for a flavorful variant on kabobs.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Main Dish
Gluten Free
Low Lactose
Dietary Needs:
Cooking Method:
Servings: 8
4.78 from 9 votes


  • 2 lbs chicken breasts (boneless, skinless)
  • 12 oz shrimp (medium, uncooked)
  • 2 red peppers
  • 2 green peppers
  • 1 red onion
  • 1 zucchini
  • 2 tbsp basil leaves
  • 1 tbsp balsamic vinegar
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 tsp black pepper


  • If using wooden skewers, soak in water
  • Thaw shrimp
  • Dice chicken and vegetables into one-inch pieces
  • Build skewers as desired, mixing vegetables with meat
  • Heat grill to medium heat
  • Grill kabobs until chicken is cooked through
  • Combine basil, vinegar, oil, salt, and pepper in a blender or food processor until combined
  • Brush basil mixture over kabobs
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Nutrition Facts
Summer Basil Chicken and Shrimp Kabobs
Amount Per Serving (1 skewer)
Calories 378 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g15%
Cholesterol 179mg60%
Sodium 758mg32%
Potassium 652mg19%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 33g66%
Vitamin A 1160IU23%
Vitamin C 70.5mg85%
Calcium 79mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

55 thoughts on “Grilled Summer Chicken and Shrimp Kabobs with Basil”

  1. You get to grill all year? Now you’re just making me jealous 🙂 These look amazing! We still have a few weeks of BBQ weather left (hopefully!) so there’s still time for some delicious kabobs!

  2. 4 stars
    Those kabobs looks so bright and beautiful. And the food looks absolutely delicious that you have here. I love good kabobs and the balsamic sounds like a perfect combination as a dressing for it.

  3. I love your guides. I’ve never been a great cook and I’m lucky most of them have turned out fine, but I’m hopeful your posts will turn me into an exceptional cook.

  4. Amanda @ All Day Active Life

    Those kebab skewers look amazing! What a great marinade to add to them. I’m so glad grilling season is finally here!


    5 stars
    This sounds like a fantastic summer recipe. It’s nice and healthy too which I love and something I know my husband and I would enjoy.

  6. 5 stars
    Whenever we have a very hot summer (we don’t usually) I would cook only outdoors!! I got and Outdoorchef grill, and have it in the balcony but I’m always looking for new delicious recipes and this one, my friend is totally AWESOME!! I love that marinade!

    1. We always have hot summers. I live in south Texas right now and grew up in south Florida. Yesterday was 87 but “feels like” 97 already. It almost gets too hot to enjoy the outdoors in August. But, we still love to grill as much as we can!

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