Sausage and Shrimp Kabobs-Easy Grill Recipe
Sausage and shrimp kabobs are a summer grilling superstar for a reason! There’s something incredibly satisfying about skewering juicy sausage and plump shrimp alongside vibrant vegetables, then watching them sizzle over an open flame. It’s a dish that instantly evokes backyard barbecues, warm evenings, and the pure joy of delicious, easy-to-make food. Everyone loves sausage and shrimp kabobs because they offer a perfect balance of flavors and textures – the savory, slightly spicy kick of the sausage plays beautifully with the sweet, oceanic brine of the shrimp. What truly makes these sausage and shrimp kabobs special is their versatility. They’re incredibly forgiving, allowing you to customize them with your favorite seasonal vegetables, and they’re a fantastic way to get everyone involved in the cooking process, from threading the skewers to flipping them on the grill. Get ready to ignite your taste buds with this fantastic recipe!
Sausage and Shrimp Kabobs
There’s something undeniably festive about kabobs. They’re perfect for grilling, parties, or just a fun weeknight meal that feels a little bit special. My absolute favorite combination has to be sausage and shrimp. The smoky, savory flavor of the sausage is a perfect counterpoint to the sweet, succulent shrimp, and when you add a delicious spice rub, you’ve got a flavor explosion waiting to happen. These kabobs are incredibly simple to make, but they always impress. Plus, the hands-on nature of threading them onto skewers makes it a great activity to do with family or friends. Let’s get grilling!
Ingredients:
Cooking Instructions:
1. Preparation is Key
First things first, we need to get everything prepped for our delicious kabobs. If you’re using wooden skewers, it’s a good idea to soak them in water for at least 30 minutes before you start. This prevents them from burning up on the grill. While they’re soaking, let’s get our star ingredients ready. For the smoked sausage, simply slice it into bite-sized pieces, about 1-inch thick. Keep in mind that the sausage will shrink slightly as it cooks, so aim for pieces that are a little on the generous side. For the shrimp, make sure they are fully peeled and deveined. Leaving the tails on adds a nice visual appeal and a little extra handle for eating, but if you prefer to remove them, that’s perfectly fine too. Pat both the sausage and the shrimp completely dry with paper towels. This is a crucial step for achieving a nice sear and ensuring our seasoning adheres well.
2. Seasoning the Stars
Now comes the fun part – making these kabobs burst with flavor! In a medium bowl, combine the dried sausage pieces and the prepared shrimp. Drizzle them with the 2 teaspoons of olive oil. The olive oil will act as a binder for our seasoning, helping it to stick to both the sausage and the shrimp. Next, generously sprinkle the 2 tablespoons of barbecue seasoning over the mixture. Make sure to toss everything gently to coat each piece evenly. You want to ensure every bite is packed with that smoky, savory goodness. Don’t be shy with the seasoning; it’s what truly elevates these kabobs from simple to sensational. You can use your favorite store-bought barbecue rub, or even a homemade blend if you have one.
3. Assembling the Kabobs
With all our ingredients prepped and seasoned, it’s time to assemble our beautiful kabobs. Take your soaked wooden skewers and begin extract threading the sausage and shrimp onto them, alternating between the two. I like to place a piece of sausage, then a shrimp, then another sausage, and so on. You can also add in some vegetables at this stage if you like – bell peppers, onions, and cherry tomatoes are fantastic additions and cook beautifully on the grill. Just make sure they are cut into similar bite-sized pieces so they cook evenly with the sausage and shrimp. Don’t pack the ingredients too tightly onto the skewers, as this can prevent them from cooking evenly. Leave a little bit of space between each piece. This will allow the heat to circulate around everything, ensuring a perfectly cooked kabob.
4. Grilling Perfection
Preheat your grill to medium-high heat. This is the sweet spot for getting a nice char on our kabobs without burning them. Once the grill is hot, carefully place the assembled kabobs onto the grates. We’re going to grill these for about 8-10 minutes total, flipping them halfway through. This cooking time is an estimate, and the actual time will depend on the heat of your grill and the size of your shrimp. Keep a close eye on them! The shrimp should turn pink and opaque, and the sausage should develop a nice, slightly caramelized exterior.
5. The Flip and Finish
About halfway through the cooking time, it’s time to flip those kabobs. Using tongs, gently turn each skewer over to ensure even cooking and beautiful grill marks on all sides. Continue grilling for another 4-5 minutes, or until the shrimp are cooked through and the sausage is heated and slightly browned. You can tell the shrimp are done when they are no longer translucent and have a firm texture. The sausage should be sizzling and fragrant. Once they look perfect, carefully remove the kabobs from the grill. Let them rest for just a minute or two before serving. This allows the juices to redistribute, making them even more tender and flavorful.
These sausage and shrimp kabobs are fantastic served on their own, or you can pair them with your favorite grilled vegetables, a fresh salad, or some rice pilaf. Enjoy this simple yet incredibly satisfying meal!
Conclusion:
There you have it – a fantastic and flavorful recipe for Sausage and Shrimp Kabobs that’s sure to impress! This dish is a winner because it masterfully combines the savory richness of sausage with the delicate sweetness of shrimp, all infused with your chosen marinade and smoky grilled char. The ease of preparation, coupled with the visual appeal of colorful ingredients skewered together, makes these kabobs perfect for any occasion, from a casual weeknight dinner to a backyard barbecue with friends. They’re a truly delightful way to enjoy a variety of textures and tastes in one bite, and the Sausage and Shrimp Kabobs are incredibly versatile.
For serving, I love pairing these kabobs with a crisp quinoa salad, a vibrant grilled corn salsa, or simply some fluffy rice. They also make a fantastic appetizer, especially when served with a zesty dipping sauce like aioli or a spicy remoulade.
Don’t be afraid to experiment with variations! Swap out the shrimp for scallops or firm white fish. Consider adding other vegetables like bell peppers of different colors, zucchini, cherry tomatoes, or even chunks of pineapple for a sweet and tangy twist. The possibilities are truly endless, so I strongly encourage you to give this recipe a try and make it your own!
Frequently Asked Questions:
Can I prepare the kabobs in advance?
Absolutely! You can thread your Sausage and Shrimp Kabobs onto the skewers a few hours before grilling. Store them covered in the refrigerator. Just be mindful not to marinate them for too long with acidic ingredients, as this can start to ‘cook’ the shrimp and affect the texture.
What kind of sausage works best?
I find that an andouille, beef chorizo, or even a good quality Italian sausage really shines in this recipe due to their robust flavor. However, feel free to use your favorite pre-cooked sausage! Just ensure it’s cut into bite-sized pieces that will cook evenly alongside the shrimp.
How can I prevent the shrimp from sticking to the grill?
Ensure your grill grates are clean and well-oiled before you start. A good quality marinade with oil also helps. For extra insurance, you can soak your wooden skewers in water for at least 30 minutes beforehand to prevent them from burning, and consider using metal skewers for a more even heat distribution.
Sausage and Shrimp Kabobs
Savory sausage and succulent shrimp grilled on skewers with a smoky barbecue seasoning.
Ingredients
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12 oz smoked sausage rope
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12 oz shrimp (jumbo, tail-on, peeled and deveined)
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2 tsp olive oil
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2 Tbsp Barbecue Seasoning
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1 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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1 red onion, cut into 1-inch pieces
Instructions
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Step 1
Cut the smoked sausage rope into 1-inch thick pieces. -
Step 2
Thread the sausage, shrimp, red bell pepper, green bell pepper, and red onion onto skewers, alternating ingredients. -
Step 3
Brush the kabobs with olive oil. -
Step 4
Evenly sprinkle the Barbecue Seasoning over all sides of the kabobs. -
Step 5
Preheat grill to medium-high heat. -
Step 6
Grill kabobs for 8-12 minutes, turning occasionally, until sausage is cooked through and shrimp are pink and opaque.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
