Sausage and Shrimp Kabobs- Easy Grilled Dinner

Sausage and Shrimp Kabobs are the ultimate weeknight warrior and weekend grilling cbeef hampion! If you’re looking for a dish that’s bursting with flavor, incredibly satisfying, and surprisingly easy to make, you’ve landed in the right place. I absolutely adore these kabobs because they perfectly marry the smoky, savory goodness of plump sausages with the sweet, succulent bite of perfectly cooked shrimp. It’s a dynamic duo that never disappoints, offering a delightful textural contrast and a flavor explosion in every bite. What truly sets these sausage and shrimp kabobs apart is their versatility; they’re fantastic on their own, served alongside a vibrant salad, or tucked into warm tortillas for a flavor-packed meal. Get ready to impress yourself and your loved ones with these unforgettable sausage and shrimp kabobs – they’re about to become your new go-to!

Sausage and Shrimp Kabobs: A Grilling Favorite

Get ready to ignite your grill and wow your taste buds with these incredibly simple yet spectacularly flavorful Sausage and Shrimp Kabobs! This recipe is perfect for a quick weeknight dinner, a backyard barbecue with friends, or even a fun family activity. The smoky, savory sausage pairs beautifully with the sweet, succulent shrimp, all brought together by a punchy barbecue seasoning. They’re vibrant, delicious, and surprisingly easy to put together. Let’s get grilling!

Ingredients:

Grilling Instructions:

1. Prepare Your Kabob Components

First things first, let’s get our star ingredients prepped and ready for skewering. Take your 12 oz rope of smoked sausage. For the best results and easy grilling, slice the sausage into roughly 1-inch thick rounds. This size ensures they cook through nicely without becoming dry, and it’s a perfect bite-sized piece to enjoy on the kabob. Next, we’ll focus on the shrimp. You’ll need 12 oz of jumbo shrimp. Make sure they are peeled and deveined – the tails can stay on for a beautiful presentation and a convenient handle when eating, but feel free to remove them if you prefer. Pat both the sausage slices and the shrimp thoroughly dry with paper towels. This step is crucial for helping the seasoning adhere properly and for achieving a nice sear on the grill.

2. Seasoning Magic

Now for the flavor explosion! In a medium bowl, combine the dried sausage pieces and the prepared shrimp. Drizzle them with 2 teaspoons of olive oil. The olive oil acts as a binder for our seasoning, ensuring it sticks to every surface and helps create a slightly crispy exterior as it grills. Sprinkle the 2 tablespoons of barbecue seasoning evenly over the sausage and shrimp. Gently toss everything together with your hands or a spoon, making sure each piece is coated in the fragrant barbecue rub. Don’t be shy with the seasoning; this is where a lot of the delicious flavor comes from! Let the seasoned sausage and shrimp sit in the bowl for about 10-15 minutes while you prepare your skewers. This short marinating time allows the flavors to start melding.

3. Skewer Assembly: The Fun Part!

This is where it all comes together visually. 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 reusable and don’t require soaking. Now, begin extract threading the seasoned sausage and shrimp onto the skewers, alternating between the two. Aim for about 3-4 pieces of sausage and 3-4 shrimp per skewer, depending on the size of your sausage and shrimp and the length of your skewers. Try to keep the pieces relatively close together, but not so packed that they can’t cook evenly. This alternating pattern not only looks appealing but also ensures a good mix of flavors in every bite.

4. Grilling Perfection: Getting That Sear

Preheat your grill to medium-high heat (around 400-450°F). It’s important to have a hot grill so the kabobs get a nice char and cook through quickly without becoming tough. Once the grill is hot, carefully place the assembled kabobs directly onto the grates. Grill for about 3-5 minutes per side. You’re looking for that beautiful sear on the sausage and for the shrimp to turn opaque and pink. Keep an eye on them, as shrimp cook very quickly and can easily become overcooked. The sausage should also be heated through and slightly caramelized. Avoid moving the kabobs too much in the initial stages to allow that nice crust to form.

5. The Final Flip and Serve

After about 3-5 minutes on the first side, use tongs to flip the kabobs over. Continue grilling for another 3-5 minutes on the second side, or until the shrimp are fully cooked and opaque, and the sausage has developed a nice char. You might notice some little bits of barbecue seasoning charring slightly; this is normal and adds to the flavor! If you like your sausage with a bit more color, you can carefully rotate the kabobs to expose all sides to the heat for a few extra minutes. Once they look perfectly cooked and delicious, carefully remove the kabobs from the grill.

Serving Suggestions:

Let the kabobs rest for just a minute or two before serving. These Sausage and Shrimp Kabobs are incredibly versatile! They are fantastic served on their own as a light meal or appetizer. For a more substantial dinner, serve them alongside rice pilaf, a fresh green salad, or grilled corn on the cob. A squeeze of fresh lemon juice over the top just before serving can also add a delightful burst of brightness. Enjoy the explosion of smoky, savory, and sweet flavors – you’ve earned it!

Conclusion:

These Sausage and Shrimp Kabobs are a true winner for any gathering or even a weeknight treat! The smoky, savory flavor of the sausage perfectly complements the sweet, succulent shrimp, and when infused with your favorite marinade and grilled to perfection, they create an explosion of taste and texture. This recipe is fantastic because it’s incredibly versatile, relatively quick to prepare, and always a crowd-pleaser. They’re vibrant, fun to eat, and transport you straight to a summer barbecue, no matter the season.

For serving, I love to pair these kabobs with a refreshing couscous salad, grilled corn on the cob, or a simple green salad. They also make a fantastic appetizer for parties. Don’t be afraid to get creative with variations! Swap out the sausage for Italian sausage, beef chorizo, or even kielbasa. Other seafood like scallops or chunks of firm white fish work beautifully. Feel free to experiment with different vegetables on your kabobs – bell peppers, zucchini, red onion, and cherry tomatoes are all excellent choices. 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 can! You can assemble the kabobs a few hours in advance and refrigerate them. This allows the marinade to further penetrate the ingredients, enhancing the flavor. Just be sure to bring them to room temperature for about 20-30 minutes before grilling for even cooking.

What kind of wood or charcoal is best for grilling these kabobs?

For an authentic smoky flavor, I recommend using charcoal with a few chunks of wood like hickory or mesquite. If you’re using a gas grill, you can achieve a similar effect by using a smoker box filled with wood chips.

Sausage and Shrimp Kabobs

Juicy sausage and succulent shrimp grilled on skewers with a smoky barbecue seasoning.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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.
2. Step 2
   In a large bowl, toss the sausage, shrimp, red bell pepper, green bell pepper, and red onion with olive oil and barbecue seasoning until evenly coated.
3. Step 3
   Thread the seasoned sausage, shrimp, and vegetables onto skewers, alternating the ingredients.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through, and the sausage and vegetables are tender and slightly charred.
6. 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.