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. 

Why You’ll Love Chicken and Shrimp Kabobs

Chicken and shrimp kabobs are the perfect solution when you want a meal that feels light but is still full of flavor. The combination of tender chicken with juicy shrimp offers the best of both worlds, making it a crowd-pleasing option for family dinners, cookouts, or even a weeknight meal. The fresh basil and simple marinade tie everything together, bringing a burst of freshness to every bite.

Ingredients You’ll Need

For this recipe, you’ll need a mix of protein, vegetables, and fresh herbs that create balance and flavor. Chicken breasts or thighs both work well since they stay moist on the grill. Large shrimp are best because they cook quickly and evenly alongside the chicken. Vegetables such as bell peppers, onions, and zucchini add color and texture. Fresh basil, olive oil, garlic, and a touch of lemon juice make up the base of a simple yet delicious marinade.

How to Prep Chicken and Shrimp for Kabobs

Start by cutting the chicken into evenly sized cubes so they cook consistently. Peel and devein the shrimp, leaving the tails on if you like a nicer presentation. Marinate both proteins together so the flavors soak in, but keep in mind that shrimp only need about 20-30 minutes to marinate, while chicken can handle a bit longer. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

Grilling Tips for Perfect Kabobs

The key to evenly cooked kabobs is to place similar-sized pieces of chicken and shrimp on the same skewer or alternate them strategically so nothing overcooks. Keep the grill at medium-high heat and cook for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and the shrimp turn pink and opaque. Brushing with reserved marinade or a light glaze during grilling helps lock in extra flavor.

Serving Suggestions

These chicken and shrimp kabobs pair beautifully with a variety of sides. Serve them with a fresh garden salad, grilled corn, or a simple rice pilaf for a complete meal. They also work well with Mediterranean-inspired sides like couscous, tabbouleh, or roasted vegetables. A cool dipping sauce such as tzatziki, garlic aioli, or even a squeeze of fresh lemon juice elevates the dish even more.

Variations to Try

Kabobs are easy to customize based on your family’s preferences. Try adding pineapple chunks for a sweet and savory combination, or brush the kabobs with a honey garlic glaze during the last few minutes of grilling. If you enjoy a bit of spice, sprinkle the chicken and shrimp with chili flakes or a Cajun seasoning blend before grilling. For a lighter option, skip the skewers and cook everything in a grill basket.

Make-Ahead Tips

You can prepare the chicken and shrimp ahead of time by marinating them in the refrigerator for up to 24 hours. If you want to save time on a busy evening, assemble the kabobs in the morning and refrigerate until ready to grill.

​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

Ingredients

• 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

Instructions

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. 

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

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. 

Recipe

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 minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Course:

Main Dish

Cuisine:

American

Diet

Gluten Free

|

Low Lactose

Keyword:

basil

|

chicken

|

grill

|

kabobs

|

shrimp

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Nut-Free

|

Paleo

|

Whole30

Meat:

Chicken/Turkey

|

Seafood

Cooking Method:

Grill

Servings: 8

4.78 from 9 votes

Ingredients

• 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

Recommended Equipment

• Chef Knife
• Cutting Board
• Skewers – Metal
• Grill
• Food Processor
• Pastry Brush

Instructions

• 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.

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