Sausage and shrimp kabobs are a summertime showstopper that always gets rave reviews. There’s something undeniably magical about skewered ingredients, and when you combine the savory, slightly spicy kick of quality sausage with the sweet, tender bite of plump shrimp, you’ve created a flavor powerhouse. These aren’t just any skewers; our sausage and shrimp kabobs are designed to be a vibrant explosion of taste and texture, perfect for grilling parties, backyard BBQs, or even a fun weeknight dinner that feels like a special occasion. Why do we love them so much? It’s the effortless elegance, the incredible versatility, and the sheer joy of assembling and then devouring these colorful, juicy delights. What truly makes them special is the symphony of flavors that unfolds with every bite, a delightful dance between land and sea that will leave you wanting more.
Sausage and Shrimp Kabobs
Get ready for a flavor explosion that’s perfect for your next backyard barbecue or a fun weeknight meal! These Sausage and Shrimp Kabobs are incredibly easy to make, bursting with smoky and savory goodness, and look absolutely stunning on the grill. The combination of hearty smoked sausage and succulent shrimp, all coated in a zesty barbecue seasoning, creates a truly irresistible dish. Plus, they’re a fantastic way to get a variety of delicious ingredients onto skewers, making grilling a breeze and cleanup a snap. Forget complicated marinades – this recipe relies on simple, high-quality ingredients to shine. Let’s dive into what you’ll need and how to bring these delightful kabobs to life.
Ingredients:
Cooking Instructions
Preparing these kabobs is a straightforward process that even novice cooks can master. The key is to cut your ingredients into uniform sizes so they cook evenly on the grill. We’ll start by getting our skewers ready and then assembling our flavorful components.
1.
Prepare the Sausage and Shrimp
First things first, let’s get our star ingredients prepped. Take your 12 oz of smoked sausage rope. If you’re using a standard kielbasa or similar smoked sausage, slice it into rounds about 1/2 inch thick. You want pieces that are substantial enough to hold up on the skewer but not so thick that they won’t cook through. For a more visually appealing kabob, you can also cut them into chunks or half-moons. Next, we turn our attention to the shrimp. You should have about 12 oz of jumbo shrimp, which are ideal for kabobs because they won’t fall apart easily. Ensure they are peeled and deveined; if you bought them this way, fantastic! If not, take a few moments to remove the shells and the dark vein running along the back of each shrimp. Pat the shrimp completely dry with paper towels. This is a crucial step for two reasons: it helps the seasoning adhere better and it prevents them from steaming on the grill, allowing them to get that beautiful char we’re looking for.
2.
Season the Ingredients
Now it’s time to add that irresistible flavor! In a medium bowl, combine your prepared sausage slices and the dried shrimp. Drizzle the 2 tsp of olive oil over everything. The olive oil acts as a binder for the seasoning, ensuring it coats every piece evenly. Now, sprinkle the 2 Tbsp of your favorite Barbecue Seasoning over the sausage and shrimp. Get in there with your hands (or use a spoon if you prefer) and gently toss everything together until all the pieces are thoroughly coated. You want a nice, even dusting of the smoky, savory seasoning all over. The aroma at this stage is already fantastic! Make sure to distribute the seasoning well, getting into all the nooks and crannies. If you find some bits aren’t getting enough coverage, you can always add a tiny pinch more seasoning to those areas.
3.
Assemble the Kabobs
This is where the fun really begin extracts! If you’re using wooden skewers, it’s important to soak them in water for at least 30 minutes before you start assembling. This prevents them from burning on the grill. Metal skewers don’t require soaking, but do be careful as they can get very hot. Now, thread the seasoned sausage slices and shrimp onto the skewers, alternating between the two. There’s no strict rule here; you can create your own pattern. Some people like to put sausage on one end, shrimp on the other, and mix them in the middle, while others prefer a consistent alternation. Aim for about 3-4 pieces of sausage and 3-4 shrimp per skewer, depending on the size of your ingredients and skewers. Don’t pack the ingredients too tightly; leave a little bit of space between them. This allows the heat to circulate properly, ensuring everything cooks evenly and gets a nice sear. You want each piece to have some direct contact with the grill grates.
4.
Preheat the Grill
While you’re assembling the kabobs, it’s a great time to get your grill ready. Preheat your grill to medium-high heat, which is typically around 400-450 degrees Fahrenheit. A properly preheated grill is essential for achieving those desirable grill marks and preventing your kabobs from sticking. If you’re using a gas grill, this usually takes about 10-15 minutes. For a charcoal grill, you want your coals to be glowing red with a light dusting of ash. Make sure to clean your grill grates thoroughly before you start cooking. You can do this with a grill brush. A clean grate not only prevents sticking but also ensures a cleaner cooking process and better flavor transfer from the grill. Once the grill is hot and clean, you can lightly oil the grates to further prevent sticking. You can do this by dipping a folded paper towel in a high-heat oil like canola or vegetable oil, holding it with tongs, and wiping it across the hot grates.
5.
Grill the Kabobs
Once your grill is hot and the kabobs are assembled, it’s time to get cooking! Carefully place the sausage and shrimp kabobs onto the preheated grill grates. You’ll want to grill them for about 3-5 minutes per side. The exact cooking time will depend on the heat of your grill and the size of your shrimp and sausage. Keep an eye on them closely! The shrimp will turn pink and opaque when they are cooked through. The sausage should be heated through and have nice grill marks. Flip the kabobs using tongs to ensure even cooking and searing on all sides. You are looking for a beautiful char on both the sausage and the shrimp. Avoid overcooking, especially the shrimp, as they can become tough and rubbery. Once they’ve reached perfection, carefully remove the kabobs from the grill.
These Sausage and Shrimp Kabobs are a triumph of simple ingredients and grilling technique. Serve them immediately with your favorite side dishes, like a fresh salad, corn on the cob, or some grilled vegetables. Enjoy the incredible smoky, savory, and slightly sweet flavors!
Conclusion:
There you have it – a simple yet incredibly flavorful recipe for Sausage and Shrimp Kabobs that’s sure to be a hit! We love this dish because it perfectly marries the savory, slightly spicy notes of the sausage with the sweet, tender bite of the shrimp. The vibrant vegetables add freshness and color, making these kabobs as visually appealing as they are delicious. They’re incredibly versatile and quick to prepare, making them ideal for weeknight dinners, backyard barbecues, or any gathering where you want a crowd-pleasing, easy-to-eat meal.
For serving, consider pairing your sausage and shrimp kabobs with a refreshing couscous salad, grilled corn on the cob, or a simple green salad with a lemon vinaigrette. They also pair wonderfully with rice pilaf or roasted potatoes. Don’t be afraid to experiment with different vegetables! Bell peppers of all colors, zucchini, red onion, and cherry tomatoes are fantastic choices. For variations, try swapping the shrimp for chunks of firm white fish like cod or halibut, or use a different type of sausage like andouille for an extra kick. I truly encourage you to give these Sausage and Shrimp Kabobs a try – you won’t be disappointed!
Frequently Asked Questions:
Can I make these kabobs ahead of time?
Yes, you can assemble the sausage and shrimp kabobs a few hours in advance. Store them covered in the refrigerator. It’s best to add the shrimp closer to grilling time if you’re concerned about them becoming tough, but they generally hold up well for a few hours.
What kind of sausage is best for these kabobs?
A firm, fully cooked sausage that you can easily slice works best. Italian sausage (sweet or hot) is a popular choice and lends great flavor. Andouille sausage or kielbasa are also excellent options that will add a delicious smoky or spicy element to your sausage and shrimp kabobs.
How do I prevent the shrimp from overcooking?
Shrimp cook very quickly! Add them to the skewers during the last 5-7 minutes of grilling, or grill them separately for a shorter time. Keep a close eye on them; they’ll turn pink and opaque when done. Overcooked shrimp become rubbery.
Sausage and Shrimp Kabobs
Delicious and easy grilled kabobs featuring smoked sausage and juicy shrimp, seasoned with barbecue flavor.
Ingredients
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12 oz smoked sausage rope, cut into 1-inch pieces
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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
Preheat your grill to medium-high heat. -
Step 2
In a large bowl, combine the cut sausage, shrimp, olive oil, and barbecue seasoning. Toss to coat evenly. -
Step 3
Thread the sausage, shrimp, red bell pepper, green bell pepper, and red onion onto skewers, alternating ingredients. -
Step 4
Lightly oil the grill grates to prevent sticking. -
Step 5
Place the kabobs on the preheated grill. Grill for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through and the sausage is heated and slightly charred. -
Step 6
Remove kabobs from the grill and let rest for a few minutes 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.
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