Sausage & Shrimp Kabobs
A delectable combination of juicy sausage and tender shrimp, skewered with vibrant bell peppers and onions, and grilled to perfection. Perfect for any occasion, these kabobs are quick, easy, and bursting with flavor.
Ingredients
Main Ingredients
- 1 pound sausage (your choice, sliced into bite-sized pieces) Choose your preferred type of sausage.
- 1 pound raw shrimp (peeled and deveined) Ensure shrimp are fresh or properly thawed.
- 1 piece bell pepper (red, yellow, or green, cut into bite-sized pieces) Use any color bell pepper you prefer.
- 1 piece onion (medium-sized, cut into bite-sized pieces) White or yellow onions work well.
- to taste olive oil (for brushing) Helps keep the kabobs moist.
- to taste salt and pepper Adjust according to your preference.
Optional Spices
- to taste garlic powder Add for a garlicky flavor.
- to taste paprika For added color and taste.
- to taste cayenne Add for an extra kick.
Instructions
Preparation
- Gather all your ingredients. Cut the sausage, bell peppers, and onion into bite-sized pieces. Rinse the shrimp under cold water, and pat them dry with a paper towel.
- Preheat your grill to medium-high heat.
Assembling the Kabobs
- Thread the sausage, shrimp, bell peppers, and onion onto skewers, alternating to create visual appeal.
- Brush lightly with olive oil and season with salt and pepper, along with any optional spices.
Grilling
- Place the skewers on the grill and grill for about 15 minutes, turning occasionally until shrimp are pink and vegetables are tender.
- Check that the sausage reaches an internal temperature of 160°F.
Serving
- Remove the kabobs from the grill and let them rest for about 5 minutes. Serve hot, optionally drizzling with more olive oil or squeezing fresh lemon juice on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10-15 minutes or on the grill.