Barbecue Shrimp & Sausage Kabobs
This recipe is super easy and super-fast. A delicious tasting meal, made on a grill or in the oven.
Equipment
- Gas Grill
- Knives
- Skewers (See Notes)
Ingredients
- 4 oz. Johnsonville Andouille smoked sausage , cut into 1-inch-wide pieces, about 8 pieces
- 8 Jumbo Cooked, peeled & deveined tail-off shrimp
- 2 tsp BBQ seasoning mix
- 1/2 tsp Neutral oil
Instructions
- Preheat your Grill to 350 degrees. (See Notes)
- Pat the shrimp dry with a paper towel. Using a 1-qt bowl, combine the sausage pieces, shrimp, oil, and BBQ spice. Toss to combine.
- Add 2 sausage pieces and 2 shrimp on each skewer for a total of 4 skewers.
- Place skewers on grill and cook for about 1 1/2 minutes, then flip over and cook for another 1 1/2 minutes. Remove from grill and serve immediately.
Notes
If using wooden skewers, soak in water for 1 hour before grilling.
Oven Directions: Preheat your Oven to 350 degrees. Prepare a sheet pan with parchment paper. Place the skewered meat on a sheet pan. Cook for 2 minutes and flip and cook for another 2 minutes. Remove from oven and serve immediately.
If you don’t like the kick of heat from the Andouille sausage, you can use any pre-cooked sausage.
We like to serve this with our Herb Vegetable Trio or corn on the cob.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 2 SkewersCalories: 220kcalCarbohydrates: 3gProtein: 12gFat: 17gSaturated Fat: 5gCholesterol: 80mgSodium: 880mgPotassium: 60mgSugar: 1gCalcium: 20mgIron: 0.5mg