Sausage & Shrimp Kabobs

Sausage & Shrimp Kabobs make a weeknight feel a little easier. They cook fast, they do not ask for much, and you can get everything on the grill in one go. If you want a good, messy, honest dinner that does not require hunting for special things, this is it.

If you like hearty skewers, try this black beans and rice with sausage as a simple side that plays well with the flavors.

Quick note. These go from prep to plate fast, so aim to have a small workspace. It makes the whole thing feel calmer.

Why This Is a Recipe You’ll Keep

You can make this meal in under half an hour once your grill is ready. No long marinating. No fuss with many pans. It holds up if you need to start dinner and step away for a bit. Kids usually eat it. Adults usually like it. Most days, that is all you want.

It stretches well. Add a simple grain or a green and you have dinner for a few nights. I learned this in a busy kitchen where nothing dramatic worked. Steady food, cooked right, wins.

How This Dish Sausage & Shrimp Kabobs Comes Together

Start by thinking of three things: heat, timing, and size. Heat cooks the shrimp quickly and browns the sausages. Timing keeps the shrimp juicy. Size makes sure everything finishes together.

Cut things into bite-sized pieces so they go on the skewer and cook evenly. Thread items with a mix so that every bite has something tasty. No special trick. Just plain sense.

If you need a set-it-and-forget-it idea with similar odds of success, this chicken and sausage orzo recipe is another one-pan friend in my rotation chicken sausage broccoli orzo.

The full List Of Ingredients You’ll Need Sausage & Shrimp Kabobs

• Sausages
• Shrimp
• Bell peppers
• Onions
• Olive oil
• Salt
• Pepper

Simple. You do not need anything else to make this feel like dinner tonight.

Making the Dish Sausage & Shrimp Kabobs Step-by-Step Instructions

1. Preheat the grill to medium-high heat.
2. Cut sausages and vegetables into bite-sized pieces.
3. Thread the sausages, shrimp, bell peppers, and onions onto skewers.
4. Drizzle with olive oil and season with salt and pepper.
5. Grill for about 10-15 minutes, turning occasionally, until shrimp are cooked through and sausages are browned.
6. Serve warm.

A few plain notes while you do this. Soak wooden skewers if you use them. Metal skewers save you that step. And yes, space on the skewer matters. Crowding slows the cook and makes things steam.

How We Like to Serve It?

I like to keep it simple. Put the skewers on a platter and slice off a few pieces for plates. A pan of plain rice or a loaf of crusty bread is fine. Maybe a bowl of chopped lettuce or a quick slaw if you want a fresh bite.

Sometimes I toss leftover pieces into a warmed tortilla with a little mayo or a squeeze of lemon. No one argues about that at my table.

If you want a green side that takes almost no thought, this crockpot sausage with green beans is an easy neighbor for the grill crockpot sausage green beans.

Saving What’s Left And Freezing Tips

Cool leftovers to room temperature but don’t leave them out more than two hours. Pack in airtight containers in the fridge and use within three days. To reheat, warm briefly under the broiler or on the grill so the sausages get a little color again. The shrimp will be fine with quick heat.

For freezing, remove shrimp if you can and freeze sausages and vegetables separately for best texture. If that seems like too much work, freeze the whole cooked skewer in a single layer on a tray, then move to a freezer bag once solid. Thaw overnight in the fridge and reheat gently. It works well enough for a fast dinner rescue.

If you want a freezer-friendly meal that keeps well and feels like dinner, try this crockpot cheese tortellini with sausage idea for another make-ahead option crockpot cheese tortellini sausage.

Small Kitchen Tricks From Experience

Cut sausages into pieces that match the shrimp size. That sounds obvious. I learned it the hard way when sausages took longer and shrimp overcooked.

Thread shrimp with the curved side facing the same way. They sit flatter and do not spin on the skewer. And yes, this part matters.

If you want more char, push skewers closer to the grill edge where the heat is highest, then move them back to finish. It gives that grilled flavor without burning things.

Use a light hand with salt. Sausages often have salt already. Taste a small cooked piece before salting everything.

Common Mistakes to Avoid

• Don’t overcook shrimp. They go from tender to rubber fast. Pull one off to test. It should be just opaque and springy.
• Do not skimp on cutting pieces the same size. Mixed sizes mean mixed doneness and that always ends up rushed.
• If you forget to oil the grill, things will stick. I forget sometimes. A wad of tinfoil with oil brushed on helps if you are in a rush.
• Avoid adding too much on one skewer. Overcrowding makes everything steam instead of grill.

Simple Changes and Adaptations You Can Make

• Swap bell pepper colors for different looks. Use smoked sausage or a milder link if you have picky eaters. Add a squeeze of lemon over the finished skewers if you like brightness.

• If you want spice, toss the shrimp in a tablespoon of chili powder or paprika with a pinch of salt before threading. Or brush a mixture of olive oil and garlic on the skewers in the last few minutes of grilling.

• If you need a one-pan alternative when it rains, brown sliced sausages in a skillet with peppers and onions and add shrimp at the end. It is not the same as a char from the grill, but it is reliable.

Questions That Usually Come Up

How long do I grill shrimp?
About 2 to 3 minutes per side depending on size. Watch for opacity. It will tell you.

Do I need to marinate the shrimp or sausage?
No. You can if you want extra flavor, but these cook well with a simple olive oil and salt seasoning.

Can I use frozen shrimp?
Yes. Thaw fully and pat dry first. Excess water will steam them and make them rubbery.

What skewers work best?
Metal skewers or soaked wooden skewers both work. Metal is easier when you forget to soak.

Can I make this indoors?
Yes. Use a hot cast iron pan or broiler. Turn pieces for even cooking. You will miss a bit of char, but dinner will still be good.

A Quiet Closing Note

You do not need a perfect night to make a good meal. Simple steps and honest food get you through many evenings. This one sits in that easy spot. It is fast, forgiving, and friendly.

If you want a slightly different take or more grilling tips, this Sausage & Grilled Shrimp Kabobs – Gimme Some Grilling page has a good visual and helpful notes that pair well with the ideas here. For a spicier twist and more seasoning ideas, I often look at the Spicy Shrimp and Sausage Skewers – Iowa Girl Eats recipe and borrow a few things.

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