Name: Sausage and Shrimp Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 14 oz smoked sausage or andouille sausage, sliced into thick rounds; 1 lb large shrimp, peeled and deveined; 1 red bell pepper, cut into chunks; 1 green bell pepper, cut into chunks; 1 red onion, cut into wedges; 1 medium zucchini, sliced into thick rounds; 2 tablespoons olive oil; 1 tablespoon lemon juice; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons fresh parsley, chopped (optional); Lemon wedges, for serving; Wooden or metal skewers

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Why You’ll Love This Recipe

Sausage and Shrimp Kabobs are quick to prepare, packed with protein, and full of vibrant flavors. The smoky sausage pairs perfectly with tender shrimp and fresh vegetables, while the grill adds a delicious charred finish. They’re easy to customize with your favorite vegetables and marinades, making them a versatile meal for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Smoked sausage or andouille sausage, sliced into thick rounds
Large shrimp, peeled and deveined
Red bell pepper, cut into chunks
Green bell pepper, cut into chunks
Red onion, cut into wedges
Zucchini, sliced into thick rounds
Olive oil
Lemon juice
Garlic, minced
Smoked paprika
Garlic powder
Onion powder
Dried oregano
Salt
Black pepper
Fresh parsley, chopped (optional)
Lemon wedges, for serving
Wooden or metal skewers

Directions

If using wooden skewers, soak them in water for at least 30 minutes to help prevent burning.
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Add the shrimp and sausage to the bowl and toss to coat evenly with the seasoning mixture.
Thread the sausage, shrimp, bell peppers, onion, and zucchini onto the skewers, alternating the ingredients.
Preheat the grill to medium-high heat and lightly oil the grates.
Place the kabobs on the grill and cook for 8–10 minutes, turning every 2–3 minutes, until the shrimp are pink and opaque and the vegetables are lightly charred.
Remove the kabobs from the grill and let them rest for a few minutes.
Garnish with fresh parsley and serve with lemon wedges.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Use chicken sausage or turkey sausage for a leaner option.
Add pineapple chunks for a sweet and savory combination.
Replace zucchini with mushrooms or cherry tomatoes.
Brush the kabobs with barbecue sauce during the last few minutes of grilling.
Add Cajun seasoning for a spicier flavor.
Include corn-on-the-cob rounds for a hearty twist.
Use lime juice instead of lemon for a different citrus flavor.
Cook the kabobs in the oven or air fryer if a grill isn’t available.

Storage/Reheating

Store leftover Sausage and Shrimp Kabobs in an airtight container in the refrigerator for up to 3 days. Remove the ingredients from the skewers before storing if desired. Reheat gently in a skillet over medium heat, in the microwave, or in a 350°F (175°C) oven until warmed through. Avoid overcooking the shrimp during reheating to keep them tender. Freezing is not recommended once the shrimp have been cooked, as the texture may become rubbery.

FAQs

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before seasoning and assembling the kabobs.

What type of sausage works best?

Smoked sausage, andouille sausage, kielbasa, or Cajun sausage all work well in this recipe.

How do I know when the shrimp are cooked?

Shrimp are done when they turn pink, opaque, and curl into a loose “C” shape.

Can I cook these kabobs in the oven?

Yes. Bake them at 425°F (220°C) for about 10–12 minutes, turning once halfway through cooking.

Can I make the kabobs ahead of time?

Yes. Assemble the skewers a few hours ahead and refrigerate them until you’re ready to grill.

What vegetables work best?

Bell peppers, onions, zucchini, mushrooms, cherry tomatoes, and squash are all excellent choices.

Can I use metal skewers?

Yes. Metal skewers are reusable and do not require soaking.

What side dishes pair well with Sausage and Shrimp Kabobs?

Serve them with rice, grilled corn, roasted potatoes, pasta salad, coleslaw, or a fresh garden salad.

Can I make these kabobs spicy?

Absolutely. Add Cajun seasoning, cayenne pepper, red pepper flakes, or your favorite hot sauce to the marinade.

Can I cook these in an air fryer?

Yes. Cook the kabobs in an air fryer at 390°F (199°C) for 8–10 minutes, turning halfway through, until the shrimp are cooked and the vegetables are tender.

Conclusion

Sausage and Shrimp Kabobs are a delicious and colorful meal that’s perfect for grilling season or any time you’re craving a quick, satisfying dinner. With smoky sausage, juicy shrimp, fresh vegetables, and simple seasonings, these skewers are easy to prepare and full of bold flavor. Pair them with your favorite side dishes for a complete meal that’s sure to impress family and friends.

Sausage and Shrimp Kabobs

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Sausage and Shrimp Kabobs are a flavorful combination of smoky sausage, juicy shrimp, and colorful vegetables grilled to perfection. They’re an easy, protein-packed meal that’s perfect for cookouts, weeknight dinners, and backyard barbecues.

Author: Laura
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Grill
Cuisine: American
Diet: Halal

Instructions

If using wooden skewers, soak them in water for at least 30 minutes.
In a large bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Add the shrimp and sausage to the bowl and toss to coat evenly.
Thread the sausage, shrimp, bell peppers, onion, and zucchini onto the skewers, alternating the ingredients.
Preheat the grill to medium-high heat and lightly oil the grates.
Grill the kabobs for 8-10 minutes, turning every 2-3 minutes, until the shrimp are pink and opaque and the vegetables are lightly charred.
Remove from the grill and let the kabobs rest for a few minutes.
Garnish with fresh parsley and serve with lemon wedges.

Notes

Use chicken or turkey sausage for a leaner option.
Add pineapple chunks for a sweet and savory variation.
Swap zucchini for mushrooms or cherry tomatoes if desired.
Brush with barbecue sauce during the last few minutes of grilling for extra flavor.
For more heat, add Cajun seasoning, cayenne pepper, or red pepper flakes to the marinade.
Store leftovers in the refrigerator for up to 3 days and reheat gently to avoid overcooking the shrimp.
The kabobs can also be baked at 425°F (220°C) for 10-12 minutes or air fried at 390°F (199°C) for 8-10 minutes.

Nutrition

Serving Size: 1 kabob (1/4 recipe)
Calories: 420 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 195 mg