Juicy Sausage and Shrimp Kabobs – Easy Grill Recipe
Sausage and Shrimp Kabobs are a flavor explosion waiting to happen, and trust me, they’re about to become your new summer grilling obsession. There’s something inherently joyful about skewering vibrant ingredients and watching them transform over an open flame. People flock to these kabobs for a reason: the irresistible combination of smoky, savory sausage and sweet, succulent shrimp creates a taste sensation that’s hard to beat. What truly makes these sausage and shrimp kabobs special is the perfect harmony of textures and flavors. The juicy burst of the shrimp perfectly complements the satisfying chew of the sausage, while a simple marinade infuses everything with incredible depth. Whether you’re hosting a backyard barbecue, a casual weeknight dinner, or looking for a crowd-pleasing appetizer, these kabobs deliver on every front. Get ready to impress yourself and your guests with this delightful dish!
Sausage and Shrimp Kabobs
There’s something undeniably fun about food on a stick. It’s casual, it’s interactive, and it’s perfect for grilling season. These Sausage and Shrimp Kabobs are a flavor explosion waiting to happen. The smoky, savory goodness of the sausage pairs beautifully with the sweet, succulent shrimp, all coated in a zesty barbecue seasoning. They’re incredibly easy to assemble, making them ideal for a weeknight meal or a crowd-pleasing appetizer. Get ready to fire up the grill because these kabobs are about to become a new favorite!
Ingredients:
Cooking Instructions
Getting these kabobs ready is a breeze. The key is to have all your components prepped and ready to go before you even think about firing up the grill. This ensures a smooth and efficient cooking process, so you can spend less time fussing in the kitchen and more time enjoying the sunshine and the delicious aroma of your cooking.
First things first, let’s get our sausage and shrimp prepped for their skewer adventure. Take your 12 ounces of smoked sausage rope and slice it into bite-sized pieces. Aim for pieces that are about 1/2 to 3/4 inch thick. This size is perfect for skewering alongside the shrimp and will ensure they cook evenly without becoming dry. If you’re using a thicker sausage, you might want to cut them slightly thinner. For the shrimp, we’re using 12 ounces of jumbo shrimp. Make sure they are peeled and deveined, and it’s a good idea to leave the tails on. The tails not only make the kabobs look more appealing, but they also provide a convenient handle for eating. If your shrimp aren’t already deveined, a simple slit down the back with a paring knife and a quick rinse will do the trick. Pat both the sausage and the shrimp thoroughly dry with paper towels. This is a crucial step for achieving a nice sear on the grill and helping the seasoning adhere properly. Moisture on the surface can lead to steaming rather than grilling, and we want that beautiful char!
Next, it’s time to bring all our flavors together. In a medium bowl, combine the dried sausage pieces and the dried shrimp. Drizzle the 2 teaspoons of olive oil over them. The olive oil will act as a binder for our seasoning and also help to prevent the shrimp from sticking to the grill. Now, sprinkle the 2 tablespoons of barbecue seasoning over the sausage and shrimp. Gently toss everything together with your hands or a spatula, ensuring that every piece is evenly coated in the delicious, aromatic seasoning. The barbecue seasoning will infuse our kabobs with that classic smoky and slightly sweet flavor that makes grilled food so irresistible. Make sure to get into all the nooks and crannies!
Now comes the fun part: assembling the kabobs! 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 up on the grill. You can also use metal skewers, which are a great reusable option. Thread the seasoned sausage pieces and shrimp onto the skewers, alternating between the two. Don’t pack the ingredients too tightly on the skewers; leave a little space between each piece. This allows for better heat circulation, ensuring that everything cooks evenly and gets a nice char. You can be creative with the pattern – a piece of sausage, then a shrimp, then another sausage, and so on. You’ll likely get about 4-6 kabobs from this amount of ingredients, depending on how long you make your skewers and how many pieces you put on each.
Before we head out to the grill, let’s preheat it. Get your grill to a medium-high heat. This means the grates should be hot enough to sizzle when you drip a little water on them, but not so hot that they’ll instantly char your food. Clean your grill grates thoroughly with a grill brush and then oil them. You can do this by dipping a paper towel in a little bit of cooking oil (like vegetable or canola oil) and carefully rubbing it over the hot grates with a pair of long-handled tongs. Oiling the grates is essential to prevent your delicious kabobs from sticking, which would be a culinary tragedy after all this prep work!
Once your grill is preheated and the grates are clean and oiled, it’s time to grill the kabobs. Carefully place the assembled kabobs onto the hot grill. You’ll want to grill them for about 8-10 minutes total, flipping them halfway through. Keep an eye on them, as cooking times can vary depending on the heat of your grill and the size of your shrimp. The shrimp should turn pink and opaque, and the sausage should have nice grill marks and be heated through. Avoid overcooking the shrimp, as they can become tough and rubbery. The goal is perfectly cooked, tender shrimp and nicely charred, smoky sausage.
As the kabobs cook, you can baste them with a little extra olive oil or a touch of your favorite barbecue sauce during the last couple of minutes of grilling if you like. This adds another layer of flavor and a beautiful glossy finish. Once they are done, carefully remove the kabobs from the grill using tongs and place them on a platter. Let them rest for a minute or two before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bite.
These Sausage and Shrimp Kabobs are fantastic served on their own, or you can pair them with some grilled corn on the cob, a fresh green salad, or some fluffy rice. They’re perfect for a casual backyard barbecue, a fun family dinner, or even as an impressive appetizer for your next gathering. Enjoy the simple pleasure of delicious, grilled goodness!
Conclusion:
There you have it! These Sausage and Shrimp Kabobs are a fantastic way to bring vibrant flavors and effortless fun to your next meal. The delightful combination of smoky sausage and succulent shrimp, perfectly grilled with your favorite vegetables, makes for a truly satisfying and visually appealing dish. Whether you’re hosting a backyard barbecue, enjoying a weeknight dinner with the family, or looking for something new to spice up your grilling repertoire, these kabobs are a guaranteed hit. They’re incredibly versatile, making them perfect for any occasion. I encourage you to give this recipe a try – you won’t be disappointed by the delicious results!
For serving, these kabobs are wonderful on their own, but also pair beautifully with a fresh quinoa salad, a light slaw, or some grilled corn on the cob. Feel free to get creative with your vegetable choices – bell peppers, onions, zucchini, and cherry tomatoes are just the start. You can also experiment with different marinades or rubs to customize the flavor profile. Think about a spicy Cajun rub, a zesty lemon-herb marinade, or even a teriyaki glaze for a sweet and savory twist.
Frequently Asked Questions:
Can I make these sausage and shrimp kabobs ahead of time?
Yes, you absolutely can! You can chop your vegetables and prepare your marinade ahead of time. Marinate the shrimp and sausage for at least 30 minutes, or up to 2 hours, in the refrigerator. Skewer the kabobs just before grilling to prevent the ingredients from getting soggy.
What kind of sausage is best for these kabobs?
I find that a good quality smoked sausage, like kielbasa or andouille, works wonderfully. The smoky flavor complements the shrimp beautifully and holds up well on the grill. Choose a sausage that you enjoy the flavor of, as it will be a prominent element of the dish.
How do I prevent the shrimp from overcooking?
Shrimp cooks very quickly! The key is to add them to the grill when the other ingredients are almost tender and to watch them closely. They are done when they turn pink and opaque. Since they are skewered with other ingredients, keep an eye on them and remove the kabobs from the grill as soon as the shrimp are cooked through.
Sausage and Shrimp Kabobs
Delicious grilled kabobs featuring savory smoked sausage and succulent shrimp, seasoned with a smoky barbecue blend.
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 medium red bell pepper, cut into 1-inch pieces
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1 medium yellow onion, cut into 1-inch pieces
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8 wooden skewers, soaked in water for 30 minutes
Instructions
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Step 1
Cut the smoked sausage rope into 1-inch pieces. -
Step 2
Thread the sausage, shrimp, red bell pepper, and yellow onion pieces alternately onto the soaked wooden skewers. -
Step 3
In a small bowl, whisk together the olive oil and barbecue seasoning. -
Step 4
Brush the prepared kabobs evenly with the olive oil and seasoning mixture. -
Step 5
Preheat your grill to medium-high heat. -
Step 6
Grill the kabobs for 4-5 minutes per side, or until the sausage is heated through and the shrimp are pink and cooked. -
Step 7
Remove from 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.
