Sausage and shrimp kabobs are about to become your new go-to for effortless, flavor-packed grilling. Imagin extracte this: succulent shrimp, bursting with briny goodness, nestled alongside smoky, savory sausage, all threaded onto skewers and kissed by the open flame. It’s a combination that simply sings! We adore these sausage and shrimp kabobs because they deliver maximum flavor with minimal fuss. They’re perfect for backyard barbecues, weeknight dinners when you’re short on time, or even a fun, interactive meal with friends and family. What makes this dish truly special is the incredible interplay of textures and tastes. The tender, juicy shrimp offers a delightful contrast to the slightly firm, seasoned sausage, while the char from the grill adds an irresistible depth. Get ready to elevate your grilling game with these fantastic sausage and shrimp kabobs!

Sizzling Sausage and Shrimp Kabobs: A Crowd-Pleasing Summer Delight

Get ready to fire up the grill because these sausage and shrimp kabobs are about to become your new go-to for easy, delicious, and impressive outdoor cooking. The smoky, savory notes of the sausage perfectly complement the sweet, succulent shrimp, all brought together with a simple yet flavorful barbecue seasoning. These kabobs are ideal for backyard barbecues, casual weeknight dinners, or even when you just want a taste of summer. They’re incredibly versatile, allowing you to customize them with your favorite vegetables, and they cook up in a flash, leaving you more time to enjoy your guests and the sunshine.

Ingredients:

Preparation: Getting Your Kabobs Ready to Grill

The beauty of kabobs is their simplicity, and this recipe is no exception. The first step is preparing your ingredients so they’re ready to be threaded onto skewers.

First, let’s talk about the sausage. I like to use a good quality smoked sausage rope, as it holds its shape well on the grill and provides a wonderful depth of flavor. You’ll want to slice this sausage into pieces about 1 inch thick. If your sausage is particularly large, you might even want to cut it into slightly smaller rounds or half-moons so that the pieces are roughly the same size as the shrimp. This ensures even cooking. Don’t worry about perfection here; slightly irregular shapes add to the rustic charm of these kabobs.

Next, the shrimp. I’ve specified jumbo shrimp, tail-on, peeled, and deveined. The tails add a lovely visual appeal and make the shrimp easier to handle when skewering. Make sure they’ve been thoroughly rinsed and patted dry with paper towels. Patting them dry is a crucial step as it helps the seasoning adhere better and promotes a nice sear on the grill. If you happen to have shrimp that are still in their shells, just remember to peel and devein them before you begin extract. For smaller shrimp, you might consider using two per skewer to ensure a satisfying bite.

Now, for the seasoning. In a medium bowl, combine your shrimp and sausage pieces. Drizzle them with the 2 teaspoons of olive oil. The olive oil acts as a binder for the seasoning and helps prevent the ingredients from sticking to the grill. Once the oil is evenly distributed, sprinkle the 2 tablespoons of barbecue seasoning over everything. Gently toss the shrimp and sausage with your hands or a spatula, making sure each piece is well coated with the dry rub. This barbecue seasoning is the magic that will transform these simple ingredients into something truly special. You can use your favorite store-bought blend or even make your own for a personalized touch. Let the seasoned shrimp and sausage sit for about 10-15 minutes while you prepare your skewers. This brief marinating time allows the flavors to start melding.

Skewering Your Masterpieces

Once your ingredients are seasoned and ready, it’s time to assemble the kabobs. If you’re using wooden skewers, it’s essential to soak them in water for at least 30 minutes beforehand. This prevents them from burning up on the grill, which can be a real mess. Alternatively, you can use metal skewers, which are a fantastic reusable option.

Now, thread the 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, until the skewer is nearly full. Leave a little space between each piece to allow for even cooking and for the smoky grill flavor to penetrate all sides. Don’t overstuff the skewers; you want to be able to maneuver them easily on the grill. Aim for about 3-4 pieces of sausage and 3-4 shrimp per skewer, depending on their size. You can also add some vegetables at this stage if you like! Bell peppers, onions, cherry tomatoes, or even zucchini chunks are wonderful additions. Just make sure to cut them into pieces that are roughly the same size as the sausage and shrimp for consistent cooking. If you’re adding vegetables, just toss them with a little extra olive oil and barbecue seasoning before skewering.

Grilling to Perfection

Now for the exciting part: grilling! Preheat your grill to medium-high heat. A well-heated grill is key to getting a beautiful sear on your kabobs and preventing them from sticking.

Once the grill is hot, carefully place the prepared kabobs onto the grates. You should hear a satisfying sizzle immediately. Grill the kabobs for about 3-5 minutes per side. The exact cooking time will depend on the heat of your grill and the size of your shrimp. You’ll know they’re done when the shrimp are pink and opaque, and the sausage is heated through with a nice char. Keep an eye on them, as shrimp can go from perfectly cooked to overcooked very quickly. It’s a good idea to rotate the skewers periodically to ensure even cooking on all sides. You might even want to baste them with a little extra barbecue sauce during the last minute or two of cooking for an extra layer of flavor, though this recipe focuses on the dry rub for simplicity and great flavor.

Serving Suggestions

Once your sausage and shrimp kabobs are beautifully grilled and slightly charred, remove them from the heat. Let them rest for just a minute or two before serving. These kabobs are incredibly versatile and can be served with a variety of sides. They are fantastic on their own, but they also pair wonderfully with grilled corn on the cob, a fresh green salad, or some fluffy rice pilaf. For a real treat, serve them with a side of extra barbecue sauce for dipping. Enjoy the incredible combination of smoky sausage and sweet, juicy shrimp – a truly delightful summer meal!

Conclusion:

These sausage and shrimp kabobs are an absolute winner for any gathering, backyard BBQ, or even a weeknight dinner that feels special. The smoky, savory notes of the sausage perfectly complement the sweet, succulent shrimp, all infused with your favorite marinade flavors. They’re incredibly versatile and offer a fantastic grilling experience with minimal fuss. We’ve found this recipe to be consistently crowd-pleasing, delivering a delicious and visually appealing meal that’s surprisingly easy to put together.

Serve these delightful kabobs alongside grilled corn on the cob, a fresh summer salad, or fluffy rice pilaf for a complete and satisfying meal. For variations, don’t hesitate to experiment with different types of sausage – andouille or beef chorizo add a wonderful spicy kick! You can also swap out the shrimp for chunks of firm white fish or even chicken. We encourage you to give these sausage and shrimp kabobs a try; you won’t be disappointed!

Frequently Asked Questions:

Can I make these sausage and shrimp kabobs ahead of time?

Absolutely! You can assemble the kabobs a few hours in advance and store them, covered, in the refrigerator. This allows the flavors to meld beautifully. Just make sure to cook them within a few hours of assembling for optimal freshness.

What kind of sausage works best for this recipe?

We love using pre-cooked kielbasa or smoked sausage for convenience and flavor. However, Italian sausage (removed from its casing and formed into bite-sized pieces) also works wonderfully, offering a different flavor profile. Just ensure your sausage is fully cooked before threading it onto the skewers.

How do I prevent the shrimp from overcooking?

The key to perfectly cooked shrimp is to grill them quickly over medium-high heat. They only need 2-3 minutes per side. Watch for them to turn pink and opaque. Because the sausage is already cooked, it can handle a bit more heat, so keep an eye on the shrimp and remove the kabobs from the grill as soon as they are done.

Sausage and Shrimp Kabobs

Delicious and easy sausage and shrimp kabobs, perfect for grilling.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
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 large bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces

Instructions

1. Step 1
   Cut the smoked sausage rope into 1-inch thick rounds.
2. Step 2
   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. Step 3
   Thread the sausage rounds, shrimp, bell pepper pieces, and red onion pieces alternately onto the prepared skewers.
4. Step 4
   Brush the kabobs lightly with olive oil and generously season with barbecue seasoning on all sides.
5. Step 5
   Preheat grill to medium-high heat.
6. Step 6
   Grill the kabobs for 8-10 minutes, turning occasionally, until the shrimp are pink and opaque and the sausage is heated through and slightly charred.

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.