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Close up of Grilled Shrimp and Sausage Skewers showing distinct grill marks on corn and browned sausage edges.

Grilled Shrimp and Sausage Skewers with Charred Corn and Herb Glaze

Vibrant Grilled Shrimp and Sausage Skewers featuring charred corn, smoky sausage, and red peppers. A 35-minute summer meal finished with a glistening herb-infused oil glaze and fresh parsley.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Skewer Ingredients
  • 1 lb (450g) Large Shrimp 21/25 count, peeled and deveined
  • 12 oz (340g) Smoked Sausage Slightly thick circular slices
  • 2 ears Corn on the cob Cut into 2-inch cylinders
  • 2 large Red Bell Peppers Cut into 1.5-inch squares
  • 1/4 cup (60ml) Olive oil Or avocado oil
  • 2 tbsp (8g) Fresh Parsley Finely chopped
  • 1 tsp (5g) Black Pepper Coarsely ground
  • 1/2 tsp (3g) Garlic Powder

Equipment

  • 8 Wooden Skewers Soaked in water for 30 minutes
  • 1 Outdoor Grill Preheated to medium-high

Method
 

Preparation
  1. Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
  2. Whisk together oil, chopped parsley, black pepper, and garlic powder in a small bowl.
Assembly & Cooking
  1. Thread a corn cylinder, a sausage slice, two curled shrimp, and a red pepper square onto each skewer. Repeat if space allows.
  2. Brush skewers with the herb glaze. Grill for 3-4 minutes per side until corn is charred and shrimp are opaque white and pink.

Notes

Use two skewers per kabob to prevent ingredients from spinning.
Ensure the grill is very hot before adding skewers to get the best char marks.