Sausage and Shrimp Kabobs- Easy Grilled Delight

Sausage and shrimp kabobs are a flavor explosion waiting to happen, and I’m so excited to share this recipe with you! There’s something undeniably satisfying about skewering vibrant ingredients and watching them transform over the heat. People absolutely adore sausage and shrimp kabobs because they manage to be both incredibly easy to assemble and remarkably impressive to serve. Whether you’re hosting a backyard barbecue or just looking for a fun weeknight meal, these kabobs deliver. The magic lies in the perfect marriage of smoky, savory sausage and sweet, succulent shrimp, all infused with your favorite marinade or seasoning blend. This isn’t just another grilling recipe; it’s a fiesta on a stick, a crowd-pleaser that disappears in minutes, leaving everyone asking for seconds. Get ready to ignite your grill and your taste buds!

Sausage and Shrimp Kabobs

These Sausage and Shrimp Kabobs are a fantastic way to bring some smoky, savory, and slightly spicy flavor to your grill. They’re incredibly easy to put together, making them perfect for a weeknight dinner or a casual get-together with friends. The combination of the rich, smoky sausage and the sweet, succulent shrimp is simply irresistible, and when grilled to perfection, they develop a beautiful char that adds another layer of deliciousness. We’re keeping this recipe super straightforward, focusing on the core flavors that make these kabobs a winner. The beauty of kabobs is their versatility, and while this recipe is fantastic as is, feel free to experiment with adding your favorite vegetables once you get the hang of it!

Ingredients:

Cooking Instructions

Let’s get these delicious kabobs on the grill! This recipe is designed for simplicity and maximum flavor, so gather your ingredients and let’s get started.

Preparation is Key

First things first, we need to prepare our sausage and shrimp. Take your 12 oz rope of smoked sausage and slice it into bite-sized pieces, about 1 inch thick. If your sausage is particularly large, you might want to cut them slightly smaller to ensure they cook through evenly alongside the shrimp. Now, let’s talk about the shrimp. You should have 12 oz of jumbo, tail-on, peeled, and deveined shrimp. The tail-on aspect is purely for presentation and a bit of extra flavor when grilling, but you can remove them if you prefer. Give your shrimp a quick rinse under cold water and pat them completely dry with paper towels. This step is important for getting a good sear on the shrimp and ensuring the seasoning adheres properly.

Seasoning for Success

Now for the flavor! In a medium bowl, combine the prepared sausage pieces and the dried shrimp. Drizzle the 2 tsp of olive oil over the sausage and shrimp. The olive oil acts as a binder for our seasoning, helping it to stick and create a beautiful crust as it cooks. Next, sprinkle the 2 Tbsp of Barbecue Seasoning evenly over everything. Gently toss the sausage and shrimp with your hands or a spatula until they are well coated with the seasoning. Make sure every piece gets a good dusting of that smoky, savory goodness. You want to ensure an even distribution of the seasoning so you get that fantastic flavor in every single bite.

Assembling the Kabobs

This is where the fun really begin extracts! You’ll need skewers for this. If you’re using wooden skewers, it’s highly recommended to soak them in water for at least 30 minutes before you start assembling. This prevents them from burning on the grill. Once your skewers are ready, it’s time to thread the sausage and shrimp onto them. Alternate between a piece of sausage and a shrimp. Try to keep the spacing relatively consistent, but don’t worry too much about perfection. The goal is to have a good mix of both on each skewer. You want to make sure the pieces aren’t packed too tightly, as this can hinder even cooking. Leave a little bit of space between each item. Continue this alternating pattern until your skewers are full, or you’ve used up all your ingredients. You should have several delicious-looking kabobs ready for the grill.

Grilling to Perfection

Time to fire up the grill! Preheat your grill to medium-high heat, around 400-450 degrees Fahrenheit. Make sure your grill grates are clean and lightly oiled to prevent sticking. Carefully place the assembled kabobs onto the hot grill. You’ll want to grill them for approximately 3-5 minutes per side. The exact cooking time will depend on the heat of your grill and the size of your sausage and shrimp. You’re looking for the shrimp to turn pink and opaque and the sausage to have nice grill marks and be heated through. Keep an eye on them, as shrimp can overcook very quickly.

Rest and Serve

Once your sausage and shrimp have cooked to perfection, carefully remove the kabobs from the grill using tongs. It’s a good idea to let them rest for just a minute or two before serving. This allows the juices to redistribute, ensuring tender and flavorful bites. You can serve these Sausage and Shrimp Kabobs on their own as a light meal or appetizer, or you can serve them alongside your favorite grilled vegetables, rice, or a fresh salad. The smoky, savory flavors of the sausage and the sweet, tender shrimp are sure to be a hit with everyone. Enjoy your delicious homemade kabobs!

Conclusion:

There you have it – a simple yet incredibly flavorful way to enjoy the best of both worlds with these Sausage and Shrimp Kabobs! This recipe is a true winner because it’s effortlessly delicious, perfect for any occasion from a casual weeknight dinner to a backyard barbecue. The combination of savory sausage and succulent shrimp, marinated in a zesty blend, grilled to smoky perfection, creates an explosion of taste that’s sure to impress. These kabobs are incredibly versatile, pairing wonderfully with a variety of sides. Think fluffy rice pilaf, a crisp garden salad, grilled corn on the cob, or even some crusty bread to soak up any leftover marinade. Don’t hesitate to get creative with your own variations! Swap out the sausage for Italian sausage or beef chorizo, experiment with different vegetables like bell peppers, onions, zucchini, or cherry tomatoes, or try a different marinade base like a teriyaki or a spicy sriracha. I truly encourage you to give these Sausage and Shrimp Kabobs a try; they are a fantastic way to elevate your grilling game and bring a taste of sunshine to your table.

Frequently Asked Questions:

Can I make these kabobs ahead of time?

Absolutely! You can marinate the sausage and shrimp together for up to 4 hours in the refrigerator. It’s best to thread them onto the skewers just before grilling to prevent the wooden skewers from burning too much. For the vegetables, it’s also a good idea to add them closer to grilling time if possible, though they will hold up reasonably well if marinated.

What kind of sausage works best?

I’ve found that a good quality kielbasa or andouille sausage offers a wonderful smoky and slightly spicy kick that complements the shrimp beautifully. However, feel free to experiment! Smoked sausage, Italian sausage (mild or hot), or even a beef chorizo sausage could add a delightful twist.

Sausage and Shrimp Kabobs

Flavorful grilled kabobs featuring smoky sausage and succulent shrimp, coated in a zesty barbecue seasoning.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
4 servings

Ingredients

• 12 oz smoked sausage rope
• 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 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 rope into 1-inch thick rounds. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Step 2
   In a bowl, toss the shrimp, sausage pieces, red bell pepper, green bell pepper, and red onion with olive oil and barbecue seasoning until evenly coated.
3. Step 3
   Thread the marinated ingredients onto the skewers, alternating sausage, shrimp, and vegetables.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   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.
6. Step 6
   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.