Skewered Jumbo Shrimp and Chicken Grill Pack
with Corn and Peppers
Your favourite BBQ proteins and veggies are together in one spot! The possibilities are endless, like a choose-your-own adventure BBQ kit.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit(s)
Chicken Breasts
570 g
Jumbo Shrimp
(Contains: Shrimp)
12 unit(s)
Wooden Skewers
(May contain traces of: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)
6 unit(s)
Corn on the Cob
3 unit(s)
Sweet Bell Pepper
14 g
Applewood Smoke Spice
(Contains: Mustard May contain traces of: Soy, Tree nuts, Sulphites, Wheat, Milk, Peanuts, Sesame)
12 g
Lemon-Pepper Seasoning
(May contain traces of: Triticale, Mustard, Soy, Tree nuts, Sulphites, Wheat, Milk, Peanuts, Sesame)
Not included in your delivery
tsp
Pepper*
tbsp
Oil*
tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
- Soak skewers in water for 5 min
- Pat chicken dry with paper towels.
- Season with salt, pepper and 2 tbsp (4 tbsp) Applewood Smoke Spice, if you like.
- Add chicken to one side of the grill, then close lid and grill 6-8 min per side, flipping once, until chicken is cooked through.**
- Using a strainer, drain, then pat shrimp dry with paper towels.
- To a large bowl, add shrimp and 1 tbsp oil (2 tbsp). Season with salt, pepper and Lemon-Pepper Seasoning, if you'd like, then toss to coat.
- Working one skewer at a time, thread 2-3 shrimp onto each skewer. Repeat until all shrimp are skewered.
- Add shrimp to the other side of the grill. Cook 2-3 min per side, flipping once, until cooked through.**
- Cut each cob of corn in half crosswise.
- Brush each half cob with 1/2 tbsp oil.
- Add corn to grill. Close lid and grill 8-10 min, turning occasionally, until corn is tender and grill marks form.
- Core, then quarter peppers.
- Brush peppers with 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Grill 5-6 min, flipping once, until tender-crisp.
