Oh, summer grilling season! There’s nothing better than that smoky air wrapping around your backyard, right? If you’re anything like me, you want maximum flavor for minimum fuss, especially on a Tuesday night. That’s why these **Sausage Grilled Shrimp Kabobs** became my absolute favorite go-to recipe years ago. I remember the first time I threw these on the grill—my neighbor kept sniffing the air wondering what smelled so good! The best part is how fast they come together. Seriously, these savory, smoky kabobs are lightning fast, packed with flavor from the smoked sausage mingling with sweet shrimp and veggies, and they make cleanup an absolute breeze. You just can’t beat getting a full, satisfying dinner on the table in under 35 minutes!

Why You Will Love Making Sausage Grilled Shrimp Kabobs

Honestly, sometimes I think these kabobs were invented just for busy people who crave amazing BBQ flavor. They tick every single box for me, and I know you’ll feel the same way after you try them just once.

Speed Demon Dinners: We’re talking about being done from prep to plate in about 30 minutes. Perfect for those nights you get home late!
Cleanup is a Breeze: Since everything is on a stick, you only have one shallow foil pan or bowl to wash outside of the grill grates. I love that!
Flavor Powerhouse: The seasoned shrimp paired with salty, smoky sausage and sweet grilled peppers is just magic. It’s a symphony of textures and tastes!
Dinner Flexibility: Don’t like peppers? Swap them out! These are super adaptable, just like my sausage and peppers skillet recipe, but outdoorsy!

Essential Ingredients for Perfect Sausage Grilled Shrimp Kabobs

When it comes to getting truly delicious results on the grill, you absolutely must start with quality components. Don’t skimp here; this is where the real flavor foundation gets laid for these **Sausage Grilled Shrimp Kabobs**! I’ve broken it down so you can organize your shopping list easily. If you need ideas for just seasoning the seafood, check out my garlic herb grilled shrimp recipe for inspiration!

For the Sausage Grilled Shrimp Kabobs:

You need a good mix of protein and crunch to make these skewers look appealing and taste great. Remember, everything needs to be cut into roughly 1-inch chunks so they cook evenly!

One pound of large shrimp—peeled and definitely deveined, unless you like that sort of thing!
One whole package (about 12 ounces) of smoked sausage, sliced into bite-sized 1-inch pieces. Kielbasa works beautifully here, trust me.
One large red bell pepper, chopped into 1-inch pieces.
One large green bell pepper, also chopped to match the sausage size.
One large onion, cut up similarly—this gets so sweet when grilled!
Eight wooden or metal skewers to hold all our hard work together.

For the Simple Marinade:

This marinade is so basic, but the fresh lemon juice really wakes up both the sausage and the shrimp. It’s fast, and it does all the heavy lifting in just 15 minutes.

1/4 cup of nice olive oil.
Two tablespoons of fresh lemon juice—get a real one, not the bottle stuff if you can!
One teaspoon of dried oregano. That’s right, dried is perfect for this marinade.
One teaspoon of garlic powder.
About half a teaspoon of salt.
Just a little dash—1/4 teaspoon—of black pepper.

Expert Tips for Preparing Your Sausage Grilled Shrimp Kabobs

You can’t just throw everything on a stick and hope for the best; even a quick recipe needs a few little tricks up its sleeve! If you want to make sure your **Sausage Grilled Shrimp Kabobs** don’t fall apart or taste weird, listen to these couple of pointers. First, if you decided to use wooden skewers like I often do for easy handling, you absolutely must soak them in water for at least 30 minutes beforehand. If you skip this, they’ll just burn up the second you put them over the heat. Nobody wants flaming skewers!

Next up is the sausage selection—don’t just grab any smoked sausage! I love using a good quality smoked kielbasa or even an spicy andouille here if I’m feeling bold. The smokiness is key because it holds up to the high heat better than fresh sausage would. Cut everything uniformly, toss gently in that yummy marinade, and stick them in the fridge for that 15 minutes. If you let them sit longer, the acid from the lemon juice can start to turn your shrimp a little mushy.

Step-by-Step Instructions for Amazing Sausage Grilled Shrimp Kabobs

Okay, this is the fun part where we turn our yummy ingredients into true barbecue gold! Don’t let the number of steps scare you; these are truly simple once you get them going. Remember, if you decided to use wood, make sure those skewers have been chilling in their water bath for a good half-hour already. That preparation step is non-negotiable if you want them to survive the heat!

First things first, let’s get that marinade mixed up. Whisk your olive oil, bright lemon juice, dried oregano, garlic powder, salt, and pepper together in a bowl big enough to hold everything. It comes together in seconds, creating that zesty base for your **Sausage Grilled Shrimp Kabobs**.

Now, gently toss in your prepared shrimp, your sliced smoked sausage, and all those colorful bell peppers and onion chunks. You want everything coated, so give it a gentle fold around. Time is of the essence here, so don’t let it hang out too long! We’re only marinating for 15 minutes. That’s just enough time for the flavors to introduce themselves without the shrimp turning mealy.

While those flavors are melded, fire up that grill to medium-high! Once it’s properly hot—you know, you can hold your hand over the grates for just a second or two—it’s time to assemble. Thread the shrimp, sausage, and veggies onto those skewers, alternating them so you get a little bit of everything in every bite. I like to finish with a veggie chunk on the ends to help hold things in place.

Place those beauties directly over the heat. Grill them for about 3 to 4 minutes on one side. Once you see those edges looking nice and done, turn them skillfully and do the other side for another 3 or 4 minutes. You’ll know the shrimp is ready when it turns fully pink and opaque. Serve them right off the stick! They are fantastic as is, or you can see how I sometimes serve similar grilled veggie action over rice in my grilled vegetable brochette recipe.

Grilling Techniques for Perfect Sausage Grilled Shrimp Kabobs

Getting perfectly cooked shrimp on a stick without burning the sausage or leaving the veggies raw is what separates the casual summer cook from the grill master! Since these **Sausage Grilled Shrimp Kabobs** are going over direct heat, timing is everything. You want that beautiful dark char—that smoky flavor clinging to the sausage and peppers—but shrimp cook ridiculously fast, so you can’t walk away for even a second!

Make sure your grill grates are clean and oiled *before* you put the skewers down. I always place them right over the medium-high heat when I start. The goal is a quick sear. Think 3–4 minutes per side, maximum. If you see the shrimp starting to curl up tight into a C-shape, they are done! If they start forming a tight O, oops, you overcooked them slightly. It’s a delicate dance, but that quick burst of high heat is what develops that amazing crust. If you need inspiration on getting that nice sear on meat, check out my notes on grilling pork tenderloin!

Variations and Substitutions for Sausage Grilled Shrimp Kabobs

One of my favorite things about cooking is knowing you don’t have to follow the script exactly! These Sausage Grilled Shrimp Kabobs are so forgiving, and you can totally adjust them based on what’s in your fridge or what you’re craving. If smoked sausage isn’t your jam, go for it with pre-cooked kielbasa—it holds up just as well. Or maybe you want a little kick? A spicy andouille would be a fantastic, bolder swap!

When it comes to the produce, feel free to mix it up! If you aren’t a fan of bell peppers or just ran out, zucchini chunks or sweet cherry tomatoes work beautifully; cherry tomatoes burst a little, which is fun. For an extra layer of brightness that complements orrgano, try drizzling the finished kabobs with a tiny bit of my homemade chimichurri sauce right before serving. It’s a bold, herb-forward finish that takes these simple skewers way over the top!

Serving Suggestions for Your Sausage Grilled Shrimp Kabobs

You’ve nailed the flavor on the grill, congratulations! Now, what goes best with these bright, smoky Sausage Grilled Shrimp Kabobs? Since the main event is quick and juicy, you want sides that are just as effortless. I usually keep things light so we don’t feel bogged down after all that delicious sausage!

My number one pick is always a bed of fluffy white rice. It soaks up any little bit of that leftover lemon-oregano marinade that drips off the sticks—pure heaven, honestly! Another winner is a simple, crisp cucumber and tomato salad tossed with a light champagne vinegar dressing. If you need something warm and slightly sweet, you could try my recipe for ultimate homemade cornbread. That slight corn sweetness pairs shockingly well with smoked sausage!

Storage and Reheating Instructions for Sausage Grilled Shrimp Kabobs

We always end up with a few leftovers because these are so satisfying, but you want to make sure they taste almost as good the next day. Don’t even think about leaving these out on the counter; they need to cool slightly and then go straight into the fridge! Pop any remaining Sausage Grilled Shrimp Kabobs into a shallow, airtight container. They’ll happily hang out in the cold for about three days.

When it comes time to reheat, please, for the love of good shrimp, avoid the microwave if you can! That heat turns shrimp instantly rubbery. The absolute best way is to toss them back onto a lightly oiled pan over medium heat for just a minute or two per side. If you must use the microwave, only do it for about 15 seconds at a time until just warm. We want to preserve that great grilled texture!

Frequently Asked Questions About Sausage Grilled Shrimp Kabobs

I always get questions when I post these because people want to make sure they get the flavor just right! Here are a few things I hear all the time about making the best **Sausage Grilled Shrimp Kabobs**.

Can I make these kabobs ahead of time?

You absolutely can prep them ahead, but you have to be careful! You can chop all your vegetables and slice your sausage ahead of time. You can even soak your wooden skewers. However, I only recommend adding the shrimp to the marinade about 30 minutes before you plan to actually thread and grill them. Shrimp just doesn’t like sitting in marinade for hours and hours; it can affect the texture. So, assemble them right before your guests arrive or right before dinner!

What if I want to make these but don’t have a grill?

No grill? No sweat! You can totally adapt these. The best way is to use a cast-iron grill pan on your stovetop. Get that pan ripping hot—and I mean hot, just like you would the outdoor grill—and maybe add an extra tiny bit of oil. The key is getting those sear marks. Alternatively, you can bake them on a rack over a baking sheet at about 400 degrees F until done, though you won’t get that signature smokiness. They’ll still taste great, but you might want to add a drop of liquid smoke to the marinade if you bake them!

How do I stop the shrimp from sticking to the skewers?

This is such a common issue! First, make sure you soaked those wooden skewers for 30 minutes; that’s your main defense shield against burning. Second, when you’re assembling your **sausage and shrimp skewers**, make sure to lightly brush the skewers themselves with oil once you’ve threaded the ingredients on—don’t just rely on the marinade getting everywhere. Finally, always oil your grill grates right before placing the kabobs on. A little oil right where the metal touches the food works wonders!

My sausage keeps cracking when I grill it. What am I doing wrong?

That cracking usually happens when the sausage is cold when it hits the heat, or if the heat is too uneven. Since we are using pre-cooked smoked sausage, it just needs to get hot and a little crispy on the outside. Make sure your grill isn’t blazing hot—medium-high is the ticket. High heat will cause the casing to tense up and crack before the inside can heat through. This is a great, easy dinner idea for a reason—it’s forgiving, but steady heat is your friend!

Can I substitute the oregano with fresh herbs?

You totally can! If you’re feeling ambitious, I love using a blend of fresh herbs. If you use fresh herbs, you’ll need at least double or triple the amount compared to dried oregano. I’d try swapping that oregano for a combination of fresh minced rosemary and thyme—it tastes amazing with the smoked sausage. It actually reminds me a bit of the rosemary I use when I make my chicken quesadillas, just with a totally different profile!

Estimated Nutritional Snapshot

I pulled together the estimated nutritional data for these Sausage Grilled Shrimp Kabobs so you can see what you’re working with. Remember, since we’re dealing with a specific serving size (two kabobs), these numbers look really good for a satisfying, low-carb dinner! I always say this, but please take this as a guideline.

Calories: About 350 per serving
Total Fat: Roughly 20 grams
Protein: A big boost at 28 grams!
Carbohydrates: Only about 15 grams total

These values can definitely shift based on the type of smoked sausage you choose or how much oil you decide to use in that fantastic marinade mix.

Share Your Sausage Grilled Shrimp Kabobs Experience

Alright, now that you’ve made them, I absolutely need to know how they turned out! Did you go spicy with the andouille, or stick to classic kielbasa? I want to hear all about it!

Please take a moment to leave a star rating right down below this section. Five stars if you loved that combo of smoke and sea, or maybe four if you think they needed a little more lemon—I take all feedback as a chance to make the recipe even better next time!

Don’t forget to drop a comment with any fun modifications you tried out! Did you add a spritz of paprika? Swap the onion for zucchini? Sharing our little kitchen triumphs helps everyone else out. Snap a picture of your finished Sausage Grilled Shrimp Kabobs and tag me if you post it on social media—I love seeing my recipes out in the wild!

Sausage Grilled Shrimp Kabobs

Author: jekof.com
Total Time: 32 min
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

Simple recipe for grilled kabobs featuring sausage and shrimp.

Ingredients

Scale

1 pound large shrimp, peeled and deveined
1 package (12 ounces) smoked sausage, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 wooden or metal skewers

Instructions

Soak wooden skewers in water for 30 minutes if using.
In a bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
Add shrimp, sausage, bell peppers, and onion to the marinade. Toss to coat everything evenly. Let marinate for 15 minutes.
Preheat your grill to medium-high heat.
Thread the shrimp, sausage, and vegetables onto the skewers, alternating ingredients.
Place the kabobs on the preheated grill.
Grill for 3 to 4 minutes per side, turning occasionally, until the shrimp is pink and cooked through and the vegetables are tender-crisp.
Remove from the grill and serve immediately.

Notes

You can substitute the sausage with pre-cooked kielbasa or andouille sausage.
If you prefer, you can substitute the bell peppers with zucchini or cherry tomatoes.

Prep Time: 20 min
Cook Time: 12 min
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 2 kabobs
Calories: 350
Sugar: 5
Sodium: 750
Fat: 20
Saturated Fat: 7
Unsaturated Fat: 13
Trans Fat: 0
Carbohydrates: 15
Fiber: 3
Protein: 28
Cholesterol: 210

Keywords: sausage, shrimp, kabobs, grilled, skewers, easy dinner, seafood