Name: Sausage and Shrimp Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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 medium bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces

Sausage and shrimp kabobs are an absolute game-changer for any grill master or weeknight warrior. There’s something undeniably magical about the way these two flavor powerhouses come together, creating a symphony of smoky, savory, and slightly sweet notes that dance on your palate. We all love a dish that’s both incredibly easy to prepare and delivers maximum deliciousness, and these sausage and shrimp kabobs fit the bill perfectly. They’re ideal for casual cookouts, family dinners, or even a fun date night on the patio. What truly makes sausage and shrimp kabobs special is the incredible textural contrast – the satisfying bite of the sausage alongside the tender, succulent shrimp, all kissed by the char of the grill. Get ready to impress yourself and everyone lucky enough to snag one of these irresistible skewers!

Ingredients:

12 oz smoked sausage rope

12 oz shrimp (jumbo, tail-on, peeled and deveined)

2 tsp olive oil

2 Tbsp Barbecue Seasoning

I absolutely love grilling, and these Sausage and Shrimp Kabobs are a summer staple in my household. They’re incredibly easy to assemble, bursting with flavor, and the combination of savory sausage and sweet, succulent shrimp is simply irresistible. Plus, they look fantastic on the grill, making them a perfect choice for backyard barbecues or casual weeknight dinners. The beauty of kabobs is their versatility; you can easily add your favorite vegetables, but today we’re keeping it super simple to let the star ingredients shine.

Preparation for Grilling

Before we get to the fun part – grilling – there are a couple of quick prep steps to ensure everything cooks perfectly. First, let’s talk about the sausage. I like to use a good quality smoked sausage rope, like kielbasa or andouille, for its robust flavor. You’ll want to cut it into bite-sized pieces, about 1-inch thick. This size is perfect for skewering and ensures it will cook through without drying out.

Next, the shrimp. I’ve specified jumbo shrimp for a reason – they hold up beautifully on the grill and have a substantial presence on the skewer. Make sure they are peeled and deveined, and if they still have the tails on, that’s great! The tails add a lovely visual appeal and a little extra flavor. Pat your shrimp thoroughly dry with paper towels. This is a crucial step for getting a good sear on the shrimp and preventing them from steaming rather than grilling. Moisture on the surface of the shrimp will hinder browning and can make them rubbery.

Now, let’s bring it all together. In a medium bowl, gently toss the prepared sausage pieces and the dried shrimp with the olive oil. The olive oil acts as a binder for our seasoning and helps to create a slightly crispy exterior during grilling. Don’t overdo it with the oil; a little goes a long way.

After the oil, sprinkle the barbecue seasoning generously over the sausage and shrimp. I prefer a blend that has a nice balance of smoky, sweet, and a hint of spice. Make sure to coat all the pieces evenly. You can use your hands to ensure every piece is coated, or give the bowl a good toss. The seasoning will adhere to the olive oil, creating a delicious crust as it cooks.

Skewering the Kabobs

This is where the magic starts to happen! You’ll need skewers for this recipe. If you’re using wooden skewers, it’s important to soak them in water for at least 30 minutes before you plan to grill. This prevents them from burning on the grill. I usually do this while I’m prepping the ingredients.

Now, let’s start assembling the kabobs. Thread the seasoned sausage and shrimp onto the skewers, alternating between the two. I like to place a piece of sausage, then a shrimp, then another sausage, and so on. Don’t pack the ingredients too tightly on the skewers. Leave a little bit of space between each piece. This allows the heat to circulate evenly around all the ingredients, ensuring they cook uniformly and develop a nice char. Leaving space also makes it easier to turn the kabobs during cooking. You can aim for about 3-4 pieces of sausage and 3-4 shrimp per skewer, depending on the size of your skewers and your preference.

Grilling to Perfection

Time to fire up the grill! Preheat your grill to medium-high heat. You want it hot enough to get a good sear on the sausage and shrimp, but not so hot that they burn before they’re cooked through.

Once the grill is preheated, carefully place the assembled kabobs onto the grill grates. Be mindful of any flare-ups, especially if you used a slightly oilier sausage.

Cooking and Flipping

Let the kabobs grill for about 3-4 minutes per side. During this time, you’ll want to keep an eye on them and resist the urge to constantly flip them. Let them develop those beautiful grill marks and start to caramelize. After 3-4 minutes, use tongs to carefully flip each kabob to the other side.

Continue to grill for another 3-4 minutes. You’re looking for the sausage to be heated through and slightly charred, and the shrimp to be opaque and slightly pink, with a nice firm texture. The exact cooking time will depend on the thickness of your sausage and the size of your shrimp, as well as the temperature of your grill. A good indicator that the shrimp are done is when they curl into a “C” shape. If they curl into a tight “O” shape, they’re likely overcooked.

Resting and Serving

Once the sausage and shrimp are cooked to perfection, carefully remove the kabobs from the grill. It’s a good idea to let them rest for just a minute or two on a clean plate or platter before serving. This allows the juices to redistribute, ensuring maximum flavor and tenderness.

These Sausage and Shrimp Kabobs are delicious served on their own, or you can serve them with your favorite sides like grilled corn on the cob, a fresh salad, or some fluffy rice. Enjoy this simple yet incredibly satisfying grilled dish!

Conclusion:

So there you have it! These Sausage and Shrimp Kabobs are a true winner for any occasion, whether it’s a casual weeknight dinner or a lively backyard barbecue. The combination of savory sausage and succulent shrimp, kissed by the grill, is simply irresistible. They’re incredibly versatile, bursting with flavor, and surprisingly simple to prepare, making them a fantastic choice for both novice and experienced cooks. We love how the marinade infuses every bite, creating a symphony of tastes that will have everyone asking for seconds.

For serving suggestions, these kabobs are fantastic alongside grilled vegetables like bell peppers, onions, and zucchini. A fresh corn on the cob or a simple green salad also makes a perfect accompaniment. Don’t be afraid to get creative with variations! Consider swapping out the sausage for chicken or even halloumi cheese for a vegetarian option. Different marinades, like a lemon-herb or a spicy Cajun twist, can offer exciting new flavor profiles. We highly encourage you to give these Sausage and Shrimp Kabobs a try; we’re confident they’ll become a new favorite in your recipe rotation!

Frequently Asked Questions:

Can I prepare the kabobs ahead of time?

Absolutely! You can thread your Sausage and Shrimp Kabobs onto the skewers a few hours in advance and store them covered in the refrigerator. This allows the marinade to work its magic even further. Just remember to bring them to room temperature for about 15-20 minutes before grilling for more even cooking.

What kind of sausage works best?

We find that a good quality Italian sausage, either sweet or hot, works wonderfully due to its excellent flavor and fat content that helps keep it moist on the grill. However, kielbasa or even beef chorizo can offer exciting and delicious alternative flavor profiles!