Lemon Chicken and Shrimp Kabobs Recipe

DIRECTIONS

1. Preheat oven to 375ºF.  Soak the wooden skewers in warm water for 30 minutes.  Zest the lemons into a medium bowl. Juice both lemons into the bowl, discarding any seeds.  Finely chop the garlic and add to the bowl.
2. Peel and cut the red onion in half. Cut only HALF of the onion into 1-inch chunks; set aside.  Remove the stems from the mushroom caps and discard. Set the caps aside. To the lemon and lemon zest, stir in ½ cup of olive oil, ¼ teaspoon of salt, 1 teaspoon of pepper and the red chili flakes; set aside ¼ cup of the marinade for step 4.
3. Pat dry the chicken breast with paper towels and cut into 2-inch pieces; set aside.  Pat dry the shrimp and set aside. Place the chicken and the shrimp in the zip lock bag.  Pour in the larger portion of the marinade and seal the bag tightly, pressing out any air. Refrigerate for 20 minutes.
4. Thread the chicken, shrimp, onion, mushrooms, and cherry tomatoes alternately onto the skewers, dividing all the ingredients equally.  Discard the marinade in the bag, and lightly brush the skewers with the reserved ¼ cup of marinade.
5. Place the skewers on a sheet pan lined with foil and place in the oven and bake for 12 to 14 minutes until chicken is cooked through and vegetables are tender.
6. Serve the skewers on two plates, or remove the ingredients from the skewers and divide all of the ingredients evenly.  Enjoy!