Sausage Shrimp Kabobs- Easy Grill Recipe
Sausage and shrimp kabobs are the ultimate summer grilling sensation, and for good reason! This delightful dish brings together the smoky, savory goodness of perfectly grilled sausage with the sweet, succulent pop of fresh shrimp, all threaded onto skewers for an effortlessly fun and flavorful experience. Imagin extracte vibrant bell peppers, sweet onions, and juicy cherry tomatoes mingling with these star ingredients, creating a beautiful visual feast that’s as appealing to the eyes as it is to the palate. What truly makes these sausage and shrimp kabobs so beloved is their incredible versatility – they’re fantastic for backyard BBQs, easy enough for a weeknight dinner, and always a crowd-pleaser. They offer a fantastic balance of textures and tastes, making every bite a delightful surprise. Get ready to fire up your grill because we’re about to create some magic with these fantastic sausage and shrimp kabobs!
Ingredients:
Sausage and Shrimp Kabobs: A Grilling Sensation
Get ready for a flavor explosion that’s perfect for your next backyard barbecue or a simple weeknight dinner that feels special. These Sausage and Shrimp Kabobs are incredibly easy to assemble and even easier to devour. The smoky, savory notes of the sausage perfectly complement the sweet, succulent shrimp, all coated in a zesty barbecue seasoning. It’s a winning combination that’s sure to become a staple in your grilling repertoire. Plus, cooking on skewers makes for a fun presentation and minimal cleanup, which is always a win in my book! Let’s get started and craft some deliciousness.
Preparation is Key
Before we even think about the grill, we need to get our ingredients ready. This is where the magic starts to happen, ensuring every bite is packed with flavor.
First, let’s tackle the sausage. Take your 12 oz smoked sausage rope and cut it into bite-sized pieces. I like to cut mine into roughly 1-inch rounds. This size is perfect for skewering alongside the shrimp and ensures they cook evenly. If your sausage rope is particularly thick, you might want to go slightly smaller, just so they cook through without burning.
Next, let’s prepare the star of the show: the shrimp. You’ll need 12 oz of jumbo shrimp, already peeled and deveined with the tails left on. Those tails add a little something visually and can make them easier to handle on the grill. Give them a quick rinse under cold water and pat them thoroughly dry with paper towels. This drying step is super important! It helps the seasoning adhere better and also prevents them from steaming on the grill, giving you that lovely char.
Now, let’s bring it all together. In a medium bowl, combine the sausage pieces and the prepared shrimp. Drizzle them with 2 tsp of olive oil. The olive oil acts as a binder for our seasoning and helps everything get a nice, even coating.
Once the oil is distributed, it’s time for the flavor punch! Sprinkle the 2 Tbsp of barbecue seasoning all over the sausage and shrimp. Use your hands to gently toss everything together, making sure each piece is beautifully coated. Don’t be shy with the seasoning – this is where a lot of the flavor comes from. You can even add a pinch of salt and pepper if your barbecue seasoning isn’t already salty enough, but I find most pre-made blends are well-seasoned.
Skewer Assembly
This is the fun part where we get to arrange our delicious ingredients onto the skewers. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand. This prevents them from burning up on the hot grill. Metal skewers don’t require soaking, which is a handy shortcut!
Now, let’s thread our kabobs. Alternate pieces of sausage and shrimp onto each skewer. I like to put a piece of sausage, then a shrimp, then sausage, then shrimp, and so on. This arrangement ensures a nice mix of flavors in every bite and also looks visually appealing when they come off the grill. Try to pack them snugly but not so tight that they’re squished. You want enough space for the heat to circulate and cook them evenly. Leave a little bit of space at each end of the skewer to make them easier to handle.
Grilling to Perfection
We’re almost there! The grill is calling our names.
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. If you’re using a charcoal grill, wait until the coals are covered in gray ash. For a gas grill, just turn the burners to medium-high.
Once the grill is hot, carefully place the assembled kabobs onto the grates. You should hear a satisfying sizzle. Cook the kabobs for about 3-4 minutes per side. You’re looking for the shrimp to turn pink and opaque and the sausage to get those lovely grill marks and be heated through.
Keep an eye on them! Shrimp cook very quickly, and you don’t want to overcook them, or they’ll become tough. The sausage is already cooked, so we’re just looking to heat it through and get a nice char. Flip the kabobs using tongs to ensure even cooking on all sides.
After about 10-12 minutes of total grilling time, your Sausage and Shrimp Kabobs should be perfectly cooked. They should have beautiful grill marks, the shrimp will be plump and pink, and the sausage will be nicely browned and smoky.
Serving Suggestions
Carefully remove the kabobs from the grill. Let them rest for just a minute or two before serving. These are fantastic served as is, or you can serve them alongside your favorite barbecue sauce for dipping. They also pair wonderfully with grilled corn on the cob, a fresh salad, or some fluffy rice. Enjoy the fruits of your labor!
Conclusion:
So there you have it – a foolproof guide to creating delicious Sausage and Shrimp Kabobs that are sure to impress! This recipe is fantastic because it combines the savory goodness of perfectly grilled sausage with the sweet, succulent flavor of shrimp, all infused with your chosen marinade. It’s a truly versatile dish, perfect for a weeknight dinner, a backyard barbecue, or even a fun and interactive meal where everyone can help assemble their own skewers. The vibrant colors from the vegetables also make these kabobs a feast for the eyes!
These kabobs are incredibly adaptable. Don’t hesitate to swap out the vegetables for your favorites, like chunks of pineapple for a touch of sweetness, or bell peppers in a different color. For an extra kick, add a sprinkle of red pepper flakes to your marinade. Serve them hot off the grill with a side of fluffy rice, a fresh green salad, or some crusty bread to soak up any extra juices. I truly encourage you to give these Sausage and Shrimp Kabobs a try – I promise you won’t be disappointed!
Frequently Asked Questions:
Can I make these kabobs ahead of time?
Yes, you absolutely can! You can assemble the kabobs up to a few hours in advance and store them covered in the refrigerator. For best results, marinate the sausage and shrimp separately for about 30 minutes to an hour before assembling. Just be sure to cook them shortly after assembling for optimal texture and flavor.
What kind of sausage works best for these kabobs?
I find that a good quality smoked sausage, like andouille or kielbasa, works wonderfully. The smoking process adds an extra layer of flavor that complements the shrimp beautifully. You can also use Italian sausage, but make sure it’s fully cooked before grilling, or remove the casings and break it up before skewering.
Sausage and Shrimp Kabobs
Savory sausage and juicy shrimp grilled to perfection on skewers with a smoky barbecue seasoning.
Ingredients
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12 oz smoked sausage rope
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12 oz jumbo shrimp, 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 yellow onion, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
Instructions
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Step 1
Preheat grill to medium-high heat. -
Step 2
Cut the smoked sausage rope into 1-inch thick rounds. -
Step 3
In a medium bowl, toss the sausage, shrimp, red bell pepper, yellow onion, and green bell pepper with olive oil and barbecue seasoning until evenly coated. -
Step 4
Thread the seasoned sausage and vegetables onto skewers, alternating ingredients. -
Step 5
Grill the kabobs for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through and the sausage is heated and slightly charred. -
Step 6
Serve hot.
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.
