Juicy Sausage and Shrimp Kabobs on the Grill

Sausage and Shrimp Kabobs: Grilled Sausage Shrimp Skewers for an Easy Kabob Dinner

Living in New York City, I’m always looking for recipes that are quick, delicious, and impressive enough for impromptu get-togethers. These sausage and shrimp kabobs are an absolute lifesaver when I’ve had a long day at the market or a cooking class, yet still want to serve something special. My version of grilled sausage shrimp skewers transforms simple ingredients into an elegant meal right on the grill. They’re perfect for those busy weeknights or when you need easy kabob dinner ideas that truly shine.

Imagine the enticing aroma of smoky sausage mingling with the sweet, succulent shrimp, all kissed by the grill. The slight char on the sausage adds a depth of flavor that complements the delicate sweetness of the shrimp beautifully. Each bite is a delightful combination of textures – the firm bite of the sausage and the tender, plump shrimp. This recipe relies on a simple yet potent barbecue seasoning that I often pick up from a specialty shop in the West Village, a blend that brings just the right amount of warmth and spice without overpowering the stars of the show.

What sets my recipe apart is a simple technique for threading the kabobs that ensures everything cooks evenly and stays put. You won’t find any stray shrimp or sausage pieces falling through the grill grates here! I’ll share my foolproof method in the steps below, along with a pro tip that elevates the flavor even further. Many recipes for seafood and sausage grill recipes can be tricky, but my approach makes this accessible to everyone. I’ll also highlight a common pitfall that can lead to dry seafood, so you can avoid it entirely.

Why This Sausage and Shrimp Kabobs Recipe Is the Best

The true magic of these sausage and shrimp kabobs lies in the simplicity of the flavor combination and the ease of execution. My unique angle here is not overcomplicating a naturally delicious pairing. Drawing from my Moroccan roots, I understand how powerful a few well-chosen spices can be, and my French training taught me the importance of respecting the ingredients. This recipe embodies that philosophy: letting the rich, savory sausage and the sweet, briny shrimp speak for themselves, enhanced by a robust barbecue seasoning and just a touch of olive oil.

As a professional cook, I’ve learned that the key to perfect grilling, especially with delicate seafood like shrimp, is controlling the heat and the cooking time. This recipe focuses on achieving that ideal balance. By ensuring the sausage is cut to the same thickness as the shrimp, we guarantee they cook through simultaneously. The method I use for securing them to the skewer is a chef’s trick for stability, preventing the dreaded ‘kabob-tumble’ that can happen on the grill, ensuring every piece is perfectly cooked and presented.

These are truly some of the easiest kabob dinner ideas you’ll find. The prep time is minimal – just a few minutes of chopping and tossing. Grilling takes mere moments, making it an ideal choice for busy weeknights or when you want minimal fuss for maximum flavor. You don’t need to be an experienced griller to master these sausage and shrimp skewers; it’s a foolproof recipe that delivers exceptional results every single time, proving that delicious and impressive meals can be incredibly straightforward.

Sausage and Shrimp Kabobs Recipe Ingredients

One of my favorite things about summer grilling in NYC is how accessible fresh ingredients become. I love picking up jumbo shrimp from the seafood counter at Whole Foods or a local fish market in the West Village, and good quality smoked sausage is usually a staple in my fridge. These simple ingredients, when combined with a great barbecue seasoning, create something truly special. I’ve been making variations of this recipe since my days in Paris, using it as a quick meal after working late in the kitchen.

Ingredients List

• 12 oz smoked sausage rope (like kielbasa or andouille)
• 12 oz shrimp (jumbo, tail-on, peeled and deveined)
• 2 tsp olive oil
• 2 Tbsp Barbecue Seasoning

Ingredient Spotlight

Smoked Sausage Rope: This is the backbone of our kabobs, providing a rich, savory, and smoky base. I prefer using a good quality kielbasa or andouille for its firm texture and robust flavor. When shopping, look for sausages that are pre-cooked and have a good amount of fat for flavor and to prevent drying out. If you can’t find a rope sausage, you can use pre-sliced kielbasa, but ensure the slices are about 1-inch thick.

Jumbo Shrimp: The star of the seafood show! Opt for jumbo shrimp for the best texture and visual appeal on the skewers. Make sure they are peeled and deveined, but leaving the tails on is a stylistic choice that also provides a convenient handle for eating. When buying shrimp, they should smell fresh and clean, not fishy. If using frozen shrimp, thaw them completely in the refrigerator overnight before use.

Barbecue Seasoning: This is where the magic happens in terms of quick flavor infusion. A good barbecue rub will typically contain a mix of paprika, chili powder, garlic powder, onion powder, salt, and sugar. I love experimenting with different blends, but a well-balanced commercial blend works wonderfully. If making your own, a simple mix of 1 tsp paprika, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper is a great starting point.

How to Make Sausage and Shrimp Kabobs — Step-by-Step

Let’s get these delicious sausage and shrimp skewers on the grill in no time!

Step 1: Preheat Grill and Prepare Equipment

Preheat your grill to 350 degrees F (175 degrees C). It’s important to start with a moderately hot grill to cook the kabobs evenly without burning them. Make sure your grill grates are clean; a clean grill prevents sticking and ensures beautiful grill marks.

💡 mia’s Pro Tip: If using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents the skewers from burning on the grill.

Step 2: Cut Sausage

Cut the smoked sausage rope into approximately 1-inch thick slices. The key here is to match the thickness of the sausage pieces to the thickness of your shrimp. This ensures they will cook at the same rate on the grill, guaranteeing perfectly cooked ingredients.

Step 3: Season Shrimp and Sausage

Pat the shrimp completely dry with paper towels. This step is crucial for a good sear and helps the seasoning adhere. Place the dried shrimp in a medium bowl. Add the sliced sausage, olive oil, and barbecue seasoning. Toss everything gently but thoroughly to ensure all pieces are evenly coated.

⚠️ Common Mistake to Avoid: Don’t skip patting the shrimp dry! Excess moisture will steam them on the grill instead of searing, resulting in a less desirable texture and preventing the seasoning from sticking properly to your grilled sausage shrimp skewers.

Step 4: Thread Kabobs

Now for the assembly! This is where we make sure everything stays secure. Take a slice of sausage and gently tuck it into the natural “C” curve of a shrimp. Then, thread this shrimp-and-sausage combination onto your prepared skewers. Alternate with just sausage or just shrimp if you prefer, but this tucked method is my favorite for keeping things together.

Step 5: Grill to Perfection

Place the assembled skewers directly onto the preheated grill. Grill over medium-high heat for about 3 minutes per side. You’ll see the shrimp start to turn pink and opaque. Flip the skewers and grill for another 2-3 minutes, or until the shrimp are fully cooked through and opaque. The sausage should have lovely grill marks and be heated through. Serve immediately.

💡 mia’s Pro Tip: For an extra burst of flavor, brush a little extra barbecue sauce on the kabobs during the last minute of grilling. Be mindful, though, as sugar in the sauce can cause them to caramelize or burn quickly!

Serving & Presentation

These sausage and shrimp kabobs are a visual delight straight off the grill. The vibrant pink of the shrimp, contrasted with the golden-brown char on the sausage, makes them incredibly appetizing. I love serving them straight from the skewer onto a platter, perhaps garnished with a sprinkle of fresh parsley or chopped chives for a touch of color and freshness. It’s a rustic yet elegant presentation that always impresses.

When I’m serving these in my NYC apartment, I often pair them with simple, fresh sides that complement the smoky, savory flavors of the kabobs. Think a bright, zesty couscous salad, reminiscent of my Moroccan heritage, or a crisp green salad with a light vinaigrette. A squeeze of fresh lemon or lime over the finished kabobs is non-negotiable for me; it brightens everything up beautifully, much like a finishing touch in French cuisine.

For a more substantial meal, I recommend serving these with a side of grilled corn on the cob, a colorful quinoa salad, or even some simple grilled vegetables like bell peppers and zucchini. A light dipping sauce, like a garlic aioli or a spicy sriracha mayo, can also add another layer of flavor, though honestly, these kabobs are so flavorful on their own, they rarely need it!

Make-Ahead, Storage & Reheating

As a busy New Yorker, I rely on smart prep to make weeknight meals a breeze. While these kabobs are best grilled fresh, you can get a head start. Prep all your ingredients—chop the sausage, peel and devein the shrimp, and measure out the seasoning—up to one day in advance and store them in separate airtight containers in the refrigerator. This makes the final assembly and grilling process lightning fast.

Reheating grilled foods can be tricky, as they can easily become dry or rubbery. My preferred method for reheating these kabobs is to get them back on a medium-hot grill for just a few minutes, turning them frequently. This helps revive that lovely char and smoky flavor. If grilling isn’t an option, a quick sauté in a hot pan with a tablespoon of olive oil works well. Avoid microwaving if possible, as it tends to make seafood tough.

Variations & Easy Swaps

Mediterranean Twist: Marinated Feta Skewers

For a touch of the Mediterranean, I love to add some briny Kalamata olives, sweet cherry tomatoes, and cubes of marinated feta cheese to these kabobs. The feta, marinated in olive oil, herbs, and a hint of lemon zest, becomes wonderfully creamy when slightly warmed on the grill. This variation brings a bright, tangy dimension that works beautifully with the smoky sausage and shrimp, reminiscent of flavors found along the Moroccan coast.

Gluten-Free & Dairy-Free Option

These sausage and shrimp kabobs are incredibly easy to make gluten-free and dairy-free. Ensure your chosen smoked sausage is certified gluten-free (most are, but always check labels!). Many barbecue seasonings are naturally free of gluten and dairy, but double-check the ingredient list. If using feta cheese in a variation, simply omit it or ensure it’s dairy-free. I find that the core recipe already aligns well with these dietary needs.

Seasonal Summer Vegetable Kabobs

To make these even more of a complete meal or to use up seasonal produce from a New York City farmers market, I often add pre-blanched hearty vegetables like zucchini chunks, bell pepper pieces, and red onion wedges. You can also add corn on the cob segments. Just ensure they are cut to a similar size as the sausage for even cooking. This makes for a more colorful and substantial summer BBQ kabob.

Share Your Version!

I truly hope you enjoy making and devouring these Sausage and Shrimp Kabobs as much as I do! They are a testament to how simple ingredients can create something truly spectacular with just a little bit of care. Your feedback means the world to me, so please consider leaving a star rating and a comment below if you tried this recipe. I’m always eager to hear about your culinary adventures!

If you snap a photo of your delicious kabobs, I would absolutely love to see it! Tag me on Instagram or Pinterest at @exorecipe so I can share your creations with the community. And tell me, what’s your favorite spice blend or BBQ seasoning that you’ve found to be a game-changer for seafood?

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — mia 🧡