Margarita Kabobs | Midwest Living

Margarita Kabobs

Margarita Kabobs

Login to rate this recipe.
  • Makes: 6 servings
  • Prep 30 mins
  • Grill 12 mins

Login to save this recipe

For a new summer favorite, brush shrimp or chicken kabobs with a sauce that's based on the classic Margarita cocktail.


  • 1 1/4 pounds fresh or frozen jumbo shrimp in shells and/or 1 pound skinless, boneless chicken breasts or thighs
  • 1 large red or green sweet pepper, cut into bite-size pieces
  • 1 medium red onion, cut into wedges
  • 1 cup orange marmalade
  • 1/3 cup lime juice
  • 1/4 cup tequila (optional)
  • 2 tablespoons cooking oil
  • 2 tablespoons snipped fresh cilantro
  • 2 cloves garlic, minced
  • 6 1/2-inch-thick slices peeled fresh pineapple


  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry. Cut chicken, if using, into 1-inch chunks. Thread shrimp and/or chicken, sweet pepper, and onion onto six 10- to 12-inch skewers.
  2. For Sauce: In a small saucepan stir together the marmalade, lime juice, tequila, if you like, cooking oil, cilantro, and garlic. Cook and stir just until marmalade is melted. Divide mixture in half.
  3. Grill kabobs on a greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink or chicken is done, turning once. Add pineapple to grill rack and brush kabobs and pineapple with 1/2 of the sauce mixture during the last 5 minutes of grilling. Turn pineapple once during the last 5 minutes of grilling.
  4. Pass remaining half of sauce with kabobs and pineapple. Makes 6 servings.

Nutrition Facts

(Margarita Kabobs)

Servings Per Recipe 6, sat. fat (g) 1, fiber (g) 4, carb. (g) 47, pro. (g) 15, chol. (mg) 108, Fat, total (g) 6, vit. C (mg) 57, cal. (kcal) 289, sodium (mg) 137, vit. A (IU) 1555, iron (mg) 2, calcium (mg) 71

Add Your Comment