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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.

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

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
  3. Add the shrimp and sausage to the bowl and toss to coat evenly.
  4. Thread the sausage, shrimp, bell peppers, onion, and zucchini onto the skewers, alternating the ingredients.
  5. Preheat the grill to medium-high heat and lightly oil the grates.
  6. 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.
  7. Remove from the grill and let the kabobs rest for a few minutes.
  8. 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

Find it online: https://thefamilycooking.com/sausage-and-shrimp-kabobs/