Sausage and Shrimp Kabobs- Delicious Grill Favorite

Sausage and shrimp kabobs are an absolute summer grilling essential, and for good reason! There’s something inherently fun and delicious about skewered ingredients, and this particular combination hits all the right notes. Imagin extracte the smoky char from the grill meeting succulent shrimp and savory sausage – it’s a flavor explosion waiting to happen. People adore sausage and shrimp kabobs because they’re incredibly versatile, relatively quick to prepare, and offer a satisfying balance of textures and tastes. The plump, sweet shrimp perfectly complements the rich, often slightly spicy sausage, creating a dynamic duo that’s hard to resist. What makes these sausage and shrimp kabobs truly special is the ease with which you can customize them with your favorite vegetables. Bell peppers, onions, zucchini, cherry tomatoes – the possibilities are endless, allowing each batch to be uniquely yours.

Get Ready for Your New Favorite Grill Night Meal

Let’s Dive into These Irresistible Sausage and Shrimp Kabobs!

this recipe

Sausage and Shrimp Kabobs

Get ready for a flavor explosion! These Sausage and Shrimp Kabobs are the perfect blend of smoky, savory sausage and succulent shrimp, all grilled to perfection with a zesty barbecue kick. They’re incredibly easy to make, making them ideal for a weeknight dinner, a backyard barbecue, or any occasion where you want a delicious and impressive meal without a lot of fuss. The beauty of kabobs is their versatility – you can easily swap out vegetables or adjust seasonings to your liking. But for this recipe, we’re keeping it focused on the star players: flavorful smoked sausage and plump, juicy shrimp.

The combination of smoky sausage and sweet, tender shrimp is a match made in culinary heaven. When grilled, the sausage develops a delightful char, releasing its savory juices, while the shrimp cook up quickly, absorbing the smoky essence. A simple yet potent barbecue seasoning blend ties it all together, creating a dish that’s both comforting and exciting. These kabobs are fantastic served on their own, or you can pile them high over rice, alongside a fresh salad, or tucked into warm tortillas for a delightful wrap. The prep is minimal, and the grilling time is short, meaning you’ll spend less time in the kitchen and more time enjoying your delicious creation.

Ingredients:

Cooking Instructions

Now that you have your ingredients ready, let’s get grilling!

1. Prepare the Sausage: First, let’s get our sausage ready for skewering. You’ll want to cut your 12 oz smoked sausage rope into bite-sized pieces. Aim for pieces that are roughly 1 inch thick. This size is perfect for threading onto skewers alongside the shrimp and ensures they cook evenly. If your sausage rope is particularly wide, you might want to cut them slightly smaller. Don’t worry about perfection here; a little variation in size adds to the rustic charm of the kabobs. Once cut, place the sausage pieces in a medium bowl.

2. Prepare the Shrimp: Next, we’ll focus on the shrimp. You should have 12 oz of jumbo shrimp, already peeled and deveined with the tails still on. The tails add a nice visual appeal and make them easier to handle on the skewer, but feel free to remove them if you prefer. Rinse the shrimp under cold water and pat them thoroughly dry with paper towels. This drying step is crucial for achieving a good sear and preventing them from steaming on the grill. Add the prepared shrimp to the same bowl as the sausage.

3. Season and Toss: Now it’s time to bring all those delicious flavors together. Drizzle the 2 tsp of olive oil over the sausage and shrimp in the bowl. The olive oil will help the seasoning adhere beautifully and will contribute to a nice char on the grill. Sprinkle the 2 Tbsp of barbecue seasoning evenly over the sausage and shrimp. Gently toss everything together with your hands or a spoon, ensuring each piece of sausage and shrimp is well-coated with the oil and seasoning. You want to make sure every bite is packed with that smoky, savory barbecue flavor. Let this mixture sit for about 10-15 minutes while you prepare your skewers. This short marinating time allows the flavors to start melding together.

4. Assemble the Kabobs: This is where the fun really begin extracts! If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before assembling your kabobs. This prevents them from burning on the grill. If you have metal skewers, you can skip this step. Thread the seasoned sausage and shrimp onto the prepared skewers, alternating between the two. Try to place them about ½ inch apart. This spacing is important for even cooking, allowing heat to circulate around each piece. Don’t overcrowd the skewers; leave a little room so everything cooks perfectly. You can arrange them in any pattern you like – a piece of sausage, then a shrimp, then another sausage, and so on. Repeat until all the sausage and shrimp are used. The tail-on shrimp will look particularly appealing when arranged this way.

5. Grill to Perfection: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Once the grill is hot, carefully place the assembled kabobs onto the grates. Grill for about 3-4 minutes per side, or until the shrimp are pink and opaque and the sausage has nice grill marks and is heated through. The exact cooking time will depend on the thickness of your shrimp and sausage, as well as the heat of your grill. Keep a close eye on them; shrimp cook very quickly and can easily become overcooked. You want them to be tender and juicy, not rubbery. Use tongs to carefully flip the kabobs, ensuring even cooking on all sides. Once they’re beautifully grilled, remove the kabobs from the grill and let them rest for just a minute or two before serving. This allows the juices to redistribute, resulting in an even more delicious and tender bite. Enjoy your amazing Sausage and Shrimp Kabobs!

Conclusion:

There you have it! These sausage and shrimp kabobs are a fantastic way to bring a burst of flavor and fun to any meal. The smoky, savory notes of the sausage perfectly complement the sweet, succulent shrimp, all tied together with your favorite colorful vegetables. They’re incredibly versatile, making them ideal for weeknight dinners, backyard BBQs, or even a lively gathering with friends. I truly hope you give this recipe a try – I’m confident you’ll love how easy it is to prepare and how impressive the results are!

Serve these delightful kabobs over fluffy rice, alongside a fresh green salad, or even nestled in warm pita bread for a delicious sandwich. For variations, consider adding chunks of pineapple for a tropical twist, bell peppers and onions in different colors for visual appeal, or even cherry tomatoes that burst with flavor as they cook. Don’t be afraid to experiment with different marinades – a lemon-herb, a spicy cajun, or a teriyaki glaze can all elevate these sausage and shrimp kabobs to new heights.

Frequently Asked Questions:

Q1: Can I prepare the kabobs ahead of time?

Absolutely! You can assemble the sausage and shrimp kabobs a few hours in advance and store them covered in the refrigerator. This not only saves you time on cooking day but also allows the flavors to meld together beautifully.

Q2: What kind of sausage works best for these kabobs?

I’ve found that smoked sausage like kielbasa or andouille works wonderfully because it’s already cooked and packed with flavor. However, Italian sausage, removed from its casings and cut into chunks, is also a delicious option.

Q3: How can I prevent the shrimp from overcooking?

Shrimp cook very quickly, often in just a few minutes. To avoid overcooking, make sure your grill or pan is at a medium-high heat. Add the shrimp towards the end of the cooking process, or even separately if you’re concerned. They’re done when they turn pink and opaque.

Sausage and Shrimp Kabobs

Delicious and easy sausage and shrimp kabobs, perfect for grilling. A smoky, savory, and slightly spicy delight.

Prep Time
15 Minutes

Cook Time
12 Minutes

Total Time
27 Minutes

Servings
4 servings

Ingredients

• 12 oz smoked sausage rope, cut into 1-inch pieces
• 12 oz jumbo shrimp, tail-on, peeled and deveined
• 2 tsp olive oil
• 2 Tbsp Barbecue Seasoning
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 red onion, cut into 1-inch chunks

Instructions

1. Step 1
   Preheat your grill to medium-high heat.
2. Step 2
   In a large bowl, combine the sausage, shrimp, bell peppers, and red onion. Drizzle with olive oil and sprinkle with barbecue seasoning. Toss gently to coat all ingredients evenly.
3. Step 3
   Thread the seasoned sausage, shrimp, and vegetables onto skewers, alternating the ingredients for a visually appealing kabob.
4. Step 4
   Grill the kabobs for 3-4 minutes per side, or until the shrimp are pink and cooked through, and the sausage is heated and slightly charred.
5. Step 5
   Remove from grill and let rest for a minute before serving.

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.