Sausage and Shrimp Kabobs-Easy Grilled Skewers
Sausage and shrimp kabobs are the ultimate summer sensation, and for good reason! This incredible dish brings together two of my absolute favorite things: smoky, savory sausage and plump, succulent shrimp. Imagin extracte the sizzle on the grill, the aroma filling your backyard, and the pure joy of skewered perfection. What makes these sausage and shrimp kabobs so universally loved? It’s the perfect marriage of textures and flavors – the slight spice of the sausage playing off the sweet brininess of the shrimp, all infused with that irresistible char from the grill. They’re not just delicious; they’re fun to eat, versatile enough for any gathering, and surprisingly easy to whip up. Get ready to elevate your grilling game with these unforgettable sausage and shrimp kabobs!
Sausage and Shrimp Kabobs
There’s something undeniably satisfying about food cooked on a skewer. It’s a portable, fun, and delicious way to enjoy a meal, perfect for grilling season or even a flavorful weeknight dinner under the broiler. These Sausage and Shrimp Kabobs are a fantastic example of how simple ingredients can come together to create something truly special. The smoky, savory flavor of the sausage perfectly complements the sweet, tender shrimp, and with a touch of barbecue seasoning, you get a delightful balance of smoky, sweet, and savory notes. They’re quick to prepare and even quicker to disappear from the plate!
These kabobs are incredibly versatile. You can serve them as an appetizer, a light lunch, or a hearty main course alongside your favorite sides like rice, a fresh salad, or grilled vegetables. The combination of textures and flavors makes them a crowd-pleaser, and they’re a great way to introduce new flavors to picky eaters. Plus, the hands-on nature of assembling the kabobs makes it a fun activity to get the whole family involved in the kitchen. Let’s get started and create these flavor-packed skewers.
Ingredients:
Cooking Instructions
First things first, gather all your ingredients and make sure your shrimp are prepped. If your shrimp aren’t already peeled and deveined, now’s the time to tackle that. For jumbo shrimp, this usually means removing the shell, leaving the tail on for a pretty presentation and a convenient handle for eating. Make sure they’re thoroughly rinsed and patted dry with paper towels. This step is crucial for ensuring the seasoning adheres well and for getting a nice sear on the shrimp.
Next, let’s prepare the sausage. Take your 12 oz smoked sausage rope and cut it into bite-sized pieces. Aim for pieces that are roughly the same size as your shrimp, or slightly larger, so they cook evenly. About 1-inch thick rounds are usually a good starting point. This ensures that both the sausage and shrimp will be perfectly cooked at roughly the same time.
Now it’s time to bring everything together on 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 on the grill or under the broiler. Once soaked, thread the sausage and shrimp onto the skewers, alternating between the two. Don’t pack them too tightly, as this can prevent them from cooking evenly and make them difficult to turn. Leave a little space between each piece to allow for proper heat circulation. You can get creative with the pattern, but a simple alternation is always a winner.
Once your kabobs are assembled, it’s time to get them ready for cooking. In a small bowl, whisk together the 2 tsp of olive oil and the 2 Tbsp of Barbecue Seasoning. This creates a simple yet incredibly flavorful coating. Drizzle this mixture over your sausage and shrimp kabobs, ensuring that each piece is lightly coated. You can also use your hands to gently rub the seasoning mixture all over the skewers, making sure to get into all the nooks and crannies. The olive oil will help the seasoning stick and also contribute to a beautiful, slightly crispy exterior.
Cooking Your Kabobs
You have a couple of fantastic options for cooking these delicious kabobs. The grill is a classic choice for that unmistakable smoky flavor. Preheat your grill to medium-high heat. Once the grill is hot, carefully place the kabobs on the grates. Cook for about 3-4 minutes per side, or until the shrimp are pink and opaque and the sausage is nicely browned and heated through. Keep a close eye on them, as shrimp cook quite quickly and can easily become overdone. Turning them regularly ensures even cooking and that all sides get a lovely char.
Alternatively, you can achieve fantastic results right in your own kitchen using your oven’s broiler. Preheat your broiler to high and position an oven rack about 4-6 inches from the heat source. Line a baking sheet with foil for easy cleanup and place your seasoned kabobs on the prepared sheet. Broil for about 3-5 minutes per side, watching them very closely. The heat from the broiler is intense, so they’ll cook even faster than on the grill. Again, you’re looking for pink, opaque shrimp and nicely browned sausage. Rotating the baking sheet halfway through the broiling time can help with even cooking.
Serving Your Delicious Creation
Once your Sausage and Shrimp Kabobs are cooked to perfection, remove them from the heat. Let them rest for just a minute or two before serving. This allows the juices to redistribute, ensuring maximum flavor and tenderness. Serve them hot, straight off the skewers, or carefully slide the meat and shrimp off the skewers onto your serving platter. These are absolutely delightful on their own, but they also pair wonderfully with a side of fluffy white rice, a vibrant cucumber salad, or some grilled corn on the cob. Enjoy the explosion of smoky, sweet, and savory flavors in every bite!
Conclusion:
I hope you’re as excited to try these Sausage and Shrimp Kabobs as I am about sharing them! These kabobs are a fantastic way to bring together the savory goodness of sausage with the sweet, tender succulence of shrimp, all grilled to perfection. They’re incredibly versatile, relatively quick to prepare, and offer a wonderful burst of flavor with every bite. The combination is a real crowd-pleaser, making them ideal for backyard BBQs, casual weeknight dinners, or even as a fun appetizer.
Serve these delicious Sausage and Shrimp Kabobs alongside a fresh corn salad, a simple green salad, or some fluffy rice. For variations, feel free to swap the sausage for Italian sausage, beef chorizo, or even kielbasa. You can also add chunks of colorful bell peppers, cherry tomatoes, red onion, or pineapple for extra flavor and visual appeal. Don’t be afraid to experiment with different marinades too – a lemon-herb, a spicy chili-lime, or even a teriyaki glaze would be wonderful. So go ahead, gather your ingredients, fire up the grill, and give these amazing Sausage and Shrimp Kabobs a try. You won’t be disappointed!
Frequently Asked Questions:
Can I make these kabobs ahead of time?
Yes, you absolutely can! You can thread the kabobs with the sausage and shrimp a few hours in advance and store them covered in the refrigerator. However, it’s best to add any marinades just before grilling to prevent the shrimp from becoming mushy.
What kind of sausage works best?
I find that a good quality smoked sausage or an andouille sausage works exceptionally well because they are already cooked and pack a lot of flavor. However, you can also use Italian sausage (sweet or mild) that you’ve precooked slightly before skewering.
How do I prevent the shrimp from overcooking?
Shrimp cook very quickly on the grill, often in just 2-3 minutes per side. It’s important to watch them closely and remove them from the heat as soon as they turn pink and opaque. The sausage will take a bit longer, so make sure it’s nicely browned and heated through.
Sausage and Shrimp Kabobs
A quick and flavorful grilled kabob featuring savory smoked sausage and plump shrimp marinated in barbecue seasoning.
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 red bell pepper, cut into 1-inch pieces
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1 green bell pepper, cut into 1-inch pieces
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1 red onion, cut into 1-inch pieces
Instructions
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Step 1
Cut the smoked sausage rope into 1-inch thick rounds. -
Step 2
In a medium bowl, combine the sausage, shrimp, olive oil, and barbecue seasoning. Toss to coat evenly. -
Step 3
Thread the marinated sausage and shrimp onto skewers, alternating with pieces of red bell pepper, green bell pepper, and red onion. -
Step 4
Preheat grill to medium-high heat. -
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
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.
