Lemon Chicken and Shrimp Skewers with Herb Rice

1.In a medium bowl, combine 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, Italian seasoning, salt, and pepper. Add chicken cubes and shrimp, tossing to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 2 hours.

2.While the seafood and chicken marinate, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and liquid is absorbed.

3.Remove rice from heat and stir in butter, lemon zest, and chopped parsley. Fluff with a fork and keep warm.

4.Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Thread marinated chicken and shrimp alternately onto skewers.

5.Lightly oil the grill grates or grill pan. Place skewers on the grill and cook for 3-4 minutes per side, turning once, until chicken is cooked through (internal temperature 165°F/74°C) and shrimp are opaque and pink.

6.While grilling, prepare a simple lemon-olive oil drizzle by whisking together remaining 1 tablespoon olive oil and 1 tablespoon lemon juice with a pinch of salt and pepper.

7.Once cooked, remove skewers from grill and drizzle with the lemon-olive oil mixture.

8.Serve the lemon chicken and shrimp skewers hot over the herb rice. Garnish with additional fresh parsley or lemon wedges if desired.