Sausage Shrimp Kabobs- Easy Grilling Perfection

Sausage and shrimp kabobs are, in my opinion, the ultimate summer grilling star. There’s just something undeniably magical about threading juicy shrimp and savory sausage onto skewers, destined for a fiery embrace on the grill. What makes these sausage and shrimp kabobs so universally loved? It’s the perfect marriage of textures and flavors: the snappy bite of the perfectly cooked shrimp, complemented by the rich, smoky goodness of the sausage, all kissed by that irresistible char from the grill. They’re incredibly versatile, allowing you to add your favorite colorful vegetables for an even more vibrant and healthy meal. These aren’t just dinner; they’re an experience – a delicious, hands-on adventure that brings people together around the grill. Get ready to create your new go-to recipe for effortless, impressive entertaining!

Ingredients:

Cooking Instructions

These Sausage and Shrimp Kabobs are incredibly easy to put together and are a fantastic option for a quick weeknight dinner or a fun backyard barbecue. The smoky, savory sausage pairs wonderfully with the sweet, succulent shrimp, all coated in a flavorful barbecue seasoning. You’ll love how quickly these come together, and they’re always a crowd-pleaser!

Preparing Your Kabobs

First things first, let’s get our ingredients ready for skewering. You’ll want to start by prepping your smoked sausage. If your sausage rope is very long, you can cut it into manageable sections. Then, slice the sausage into pieces that are roughly the same size as your shrimp. This ensures that everything cooks evenly on the grill. A good rule of thumb is to cut them into about 1-inch thick rounds or slightly oval pieces.

Next, we’ll focus on the star of the show: the shrimp. Make sure your shrimp are peeled and deveined. Leaving the tails on adds a nice visual appeal and gives you a handle to hold onto while eating, but if you prefer them completely off, feel free to remove them. Pat the shrimp thoroughly dry with paper towels. This is a crucial step for getting a good sear on the shrimp and ensuring the seasoning adheres well. Excess moisture can lead to steaming rather than grilling.

Now, in a medium bowl, combine the prepared sausage pieces and the dried shrimp. Drizzle the olive oil over them. The olive oil acts as a binder for the seasoning and helps to prevent the kabobs from sticking to the grill. After the oil, generously sprinkle the barbecue seasoning over the sausage and shrimp. Use your hands or a spoon to gently toss everything together, making sure each piece is evenly coated with the flavorful barbecue rub. You want to ensure every bite is packed with that delicious smoky and slightly sweet flavor.

Once everything is seasoned, it’s time to thread them onto your skewers. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you start. This prevents them from burning on the grill. You can alternate between pieces of sausage and shrimp, or you can group them if you prefer. Aim for a good mix on each skewer. Don’t pack them too tightly, as this can hinder even cooking. Leave a little space between each piece.

Grilling Your Kabobs

Preheat your grill to medium-high heat. You want a nice hot grill to get a good char on the sausage and shrimp. If you’re using a gas grill, this usually means setting the temperature to around 400-450 degrees Fahrenheit. For a charcoal grill, you’ll want a good bed of hot coals.

Once your grill is hot, carefully place the prepared kabobs onto the grates. You should hear a satisfying sizzle as they hit the heat! Grill the kabobs for about 3-4 minutes per side. Keep a close eye on them, as shrimp and sausage can cook relatively quickly. The goal is to get a nice char on the sausage and to cook the shrimp until they are pink and opaque.

Checking for Doneness

You’ll know your shrimp are cooked through when they turn a beautiful pink color and the “vein” on their back curls upwards. For the sausage, you’re looking for nice grill marks and a slightly crispy exterior. If you’re unsure about the sausage, you can always cut into one piece to make sure it’s heated through. Remember, the residual heat will continue to cook them slightly even after they come off the grill.

Serving Your Delicious Kabobs

Once your sausage and shrimp kabobs are perfectly grilled, carefully remove them from the grill using tongs. Let them rest for a minute or two before serving. This allows the juices to redistribute, making them even more flavorful. These kabobs are fantastic served on their own, or you can accompany them with your favorite barbecue sauce for dipping. They also pair wonderfully with a side of rice, a fresh salad, or grilled corn on the cob for a complete and satisfying meal. Enjoy these simple yet incredibly flavorful kabobs!

Conclusion:

There you have it – a simple yet sensational recipe for Sausage and Shrimp Kabobs that’s sure to become a go-to in your grilling repertoire. The beauty of these kabobs lies in their incredible versatility and the harmonious marriage of smoky sausage and succulent shrimp, all kissed by the grill. They’re perfect for a weeknight dinner that feels special, a backyard barbecue with friends, or even a festive gathering. The vibrant colors and delicious aromas will have everyone reaching for seconds!

For serving, I love to pair these Sausage and Shrimp Kabobs with a fresh, zesty quinoa salad or a simple grilled corn on the cob. A squeeze of fresh lemon juice over the top just before serving really brightens up all the flavors. Don’t be afraid to get creative with variations either! Consider adding colorful bell peppers, chunks of pineapple for a sweet and tangy twist, or even cherry tomatoes that burst with flavor. I truly encourage you to give this recipe a try. You’ll be amazed at how easy it is to create such a flavorful and satisfying meal.

Frequently Asked Questions:

Can I prepare these kabobs ahead of time?

Absolutely! You can thread your Sausage and Shrimp Kabobs onto the skewers up to a day in advance. Store them in an airtight container in the refrigerator. This makes grilling day a breeze, allowing you to spend more time with your guests and less time prepping.

What kind of sausage works best for these kabobs?

I find that a good quality smoked sausage, like kielbasa or andouille, offers a fantastic depth of flavor that complements the shrimp beautifully. However, feel free to experiment with your favorite sausage – even a mild Italian sausage can be delicious!

Sausage and Shrimp Kabobs

Savory sausage and succulent shrimp grilled on skewers with a smoky barbecue seasoning.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
4 servings

Ingredients

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

Instructions

1. Step 1
   Cut the smoked sausage into 1-inch thick rounds.
2. Step 2
   Thread the sausage, shrimp, red bell pepper, green bell pepper, and red onion onto skewers, alternating the ingredients.
3. Step 3
   Brush the kabobs with olive oil.
4. Step 4
   Evenly sprinkle the barbecue seasoning over all sides of the kabobs.
5. Step 5
   Preheat your grill to medium-high heat.
6. Step 6
   Grill the kabobs for 8-10 minutes, turning occasionally, until the sausage is cooked through and the 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.