Sausage Shrimp Kabobs-Grill Perfect For Summer
Sausage and shrimp kabobs are an absolute dream for grilling season, and for good reason! Imagin extracte juicy, plump shrimp mingling with savory, slightly smoky sausage, all threaded onto skewers and kissed by the flames of your grill. This isn’t just a meal; it’s an experience. We adore these sausage and shrimp kabobs because they deliver an incredible burst of flavor and texture with every bite, making them a guaranteed crowd-pleaser for backyard barbecues, casual weeknight dinners, or even a fun gathering with friends. What truly makes these sausage and shrimp kabobs special is the perfect marriage of two beloved proteins, elevated by vibrant vegetables and a simple yet delicious marinade that brings everything together in a symphony of taste. Get ready to fire up the grill and create some delicious memories!
When the weather is warm and the grill is calling, there are few things more satisfying than a plate piled high with perfectly grilled kabobs. And if you’re looking for a flavor combination that’s both crowd-pleasing and surprisingly simple to execute, look no further than these Sausage and Shrimp Kabobs. This recipe takes the savory, smoky goodness of sausage and pairs it with the sweet, succulent bite of shrimp for a truly delightful experience. The beauty of kabobs lies in their versatility and the fact that they cook up so quickly, making them ideal for weeknight dinners or casual backyard gatherings. Plus, who doesn’t love food on a stick? It just makes everything more fun!
We’re keeping the seasoning straightforward here, letting the natural flavors of the sausage and shrimp shine. A good quality smoked sausage rope is the star of the show for its rich, smoky depth, and when combined with plump, juicy shrimp, you’ve got a winning duo. The simple marinade of olive oil and barbecue seasoning is all you need to elevate these ingredients to perfection. This recipe is about bringin extractg together simple, delicious components for an easy yet impressive meal. Let’s get grilling!
Ingredients:
Cooking Instructions
Preparation is Key
The first step to making these fantastic kabobs is to prepare your ingredients. Start with your smoked sausage rope. You’ll want to cut this into bite-sized pieces, roughly 1-inch thick rounds. The size is important because you want the sausage to cook through evenly alongside the shrimp. If the pieces are too large, they might take longer to cook, and you risk overcooking the shrimp. If they’re too small, they might dry out. Once your sausage is all sliced, set it aside in a medium bowl.
Next, let’s talk about the shrimp. We’re using jumbo shrimp for the best visual appeal and satisfying texture. Make sure they are peeled and deveined, and importantly, leave the tails on. The tails not only look attractive on the kabobs, but they also offer a convenient handle for eating them right off the stick! Give your shrimp a quick rinse under cold water and pat them thoroughly dry with paper towels. This is a crucial step because excess moisture can prevent them from getting that beautiful char on the grill.
Now, it’s time to bring everything together. Add the prepared shrimp to the bowl with the sliced sausage. Drizzle both the sausage and shrimp with the 2 teaspoons of olive oil. The olive oil acts as a binder for our seasoning and helps create a nice, slightly crisp exterior on the grill.
Finally, generously sprinkle the 2 tablespoons of barbecue seasoning over the sausage and shrimp. Get in there with your hands and gently toss everything together, ensuring that each piece of sausage and shrimp is well-coated with the seasoning. You want to make sure every bite is packed with flavor. Let this mixture sit for at least 15-20 minutes while you preheat your grill. This allows the flavors to meld and the seasoning to adhere nicely.
Assembling Your Kabobs
While your ingredients are marinating and your grill is coming up to temperature, it’s time to assemble your kabobs. If you’re using wooden skewers, be sure 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, but they do get very hot, so handle them with care.
Begin extract by threading the seasoned sausage and shrimp onto the skewers, alternating between the two. Aim for a balanced distribution of both sausage and shrimp on each skewer. You don’t want to pack them too tightly, as this can prevent even cooking and make it difficult to achieve that coveted smoky char. Leave a little space between each piece. A good pattern to follow is sausage, shrimp, sausage, shrimp, and so on. You can fit about 3-4 pieces of sausage and 3-4 shrimp per skewer, depending on their size and the length of your skewers.
Grilling to Perfection
Now for the main event – grilling! Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). A well-preheated grill is essential for achieving those beautiful grill marks and preventing your kabobs from sticking. Once your grill is hot, lightly oil the grates to further ensure a non-stick surface.
Carefully place the assembled kabobs onto the hot grill grates. Close the lid and let them cook for about 3-4 minutes per side. We’re looking for the shrimp to turn pink and opaque, and the sausage to be heated through and slightly caramelized. The exact cooking time will depend on the heat of your grill and the size of your shrimp. Keep an eye on them!
The Flip and Finish
After about 3-4 minutes on the first side, it’s time to flip your kabobs. Use a pair of long-handled tongs to gently turn each skewer, revealing those lovely grill marks. Continue to grill for another 3-4 minutes on the second side, or until the shrimp are fully cooked through. You can tell they’re done when they are firm and pink. The sausage should also be nicely browned and heated through. If you’re unsure, you can always carefully remove one piece of sausage and check its internal temperature with a meat thermometer – it should be at least 165°F (74°C).
Once both sides have been grilled to perfection, carefully remove the kabobs from the grill. You can place them on a platter or baking sheet. If you like, you can brush them with a little extra barbecue sauce for an added layer of flavor and sheen, but they are absolutely delicious as is!
Serving Your Delicious Kabobs
Let your sausage and shrimp kabobs rest for just a minute or two before serving. This allows the juices to redistribute, making them even more tender and flavorful. Serve them hot, straight off the grill! These kabobs are incredibly versatile and pair wonderfully with a variety of sides. Think of a fresh, crisp salad, some grilled corn on the cob, or even a simple side of rice. They’re perfect for a casual dinner party or a fun family meal. Enjoy the delicious combination of smoky sausage and sweet, succulent shrimp in every bite!
Conclusion:
There you have it – a simple yet incredibly flavorful way to elevate your next barbecue with these delicious Sausage and Shrimp Kabobs! This recipe is fantastic because it brings together the savory depth of sausage with the sweet, succulent taste of shrimp, all perfectly grilled and infused with your chosen marinade. The combination is a guaranteed crowd-pleaser, offering a delightful textural and flavor contrast in every bite. These kabobs are incredibly versatile, making them ideal for casual weeknight dinners, festive weekend gatherings, or even as an impressive appetizer.
For serving, I love to pair these kabobs with a refreshing couscous salad, grilled corn on the cob, or a simple mixed green salad. They also make a fantastic addition to a larger spread of grilled meats and vegetables.
Don’t be afraid to experiment with variations! Swap out the sausage for andouille for a spicier kick, or try different vegetables like bell peppers, zucchini, or cherry tomatoes. A different marinade, perhaps a lemon-herb or a teriyaki glaze, can completely change the flavor profile. I truly encourage you to give these Sausage and Shrimp Kabobs a try; you won’t be disappointed!
Frequently Asked Questions:
Can I prepare the kabobs ahead of time?
Absolutely! You can assemble the kabobs a few hours in advance and refrigerate them. This allows the flavors to meld even further. Just be sure to bring them to room temperature for about 20-30 minutes before grilling for even cooking.
What kind of sausage works best?
I find that a good quality Italian sausage (sweet or mild) or a smoked sausage like kielbasa works wonderfully. For a bit of heat, a beef chorizo or andouille sausage is also a fantastic choice, adding an extra layer of flavor to your Sausage and Shrimp Kabobs.
Sausage and Shrimp Kabobs
A flavorful and easy-to-make kabob featuring smoky sausage and succulent shrimp, grilled to perfection with a zesty 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 into 1-inch thick rounds. -
Step 3
Thread the sausage, shrimp, red bell pepper, yellow onion, and green bell pepper onto skewers, alternating the ingredients. -
Step 4
Brush the kabobs with olive oil and generously sprinkle with barbecue seasoning. -
Step 5
Grill the kabobs for 8-10 minutes, turning occasionally, until the sausage is heated through and the shrimp are pink and cooked. -
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.
