Grilled Sausage, Shrimp & Zucchini Skewers
Smoky grilled skewers combining sliced sausage, tender shrimp, and zucchini threaded onto wooden or metal picks. The sausage provides savory depth while shrimp adds briny sweetness and zucchini brings mild vegetable contrast. Serve hot off the grill with smoky barbecue sauce for casual entertaining, weeknight dinners, or summer cookouts. This version emphasizes balanced presentation with consistent threading and achieves caramelized char in minimal time.
Ingredients
- 14 oz Klement's Smoked Sausage Loop, cut into 40 slices
- 2 zucchini, cut into 40 slices
- 40 raw shrimp, peeled
- salt, to taste
- black pepper, to taste
- 1 batch Smoky Barbecue Sauce
Instructions
- 1
Pre-soak wooden skewers in cold water for at least one hour if using.
- 2
Thread zucchini slice, sausage slice, and shrimp onto each skewer, curling shrimp around the sausage or zucchini for consistent presentation.
- 3
Season skewers evenly with salt and black pepper.
- 4
Heat grill or grill pan to high heat.
- 5
Cook skewers 3-4 minutes per side until sausage is browned, shrimp is opaque, and zucchini is tender with light char.
- 6
Transfer to serving platter and serve with barbecue sauce.
Tips
Curl shrimp around sausage or zucchini during threading for visual consistency and improved heat distribution across the skewer.
Pat shrimp dry before threading to promote even browning and reduce water release during grilling.
Good to Know
Cover and refrigerate cooked skewers up to 3 days. Reheat gently on grill or in oven at low temperature.
Thread skewers up to 8 hours ahead; cover and refrigerate until ready to grill.
Serve immediately while hot, with barbecue sauce on the side or drizzled over platter.
Common Mistakes
Do not skip pre-soaking wooden skewers to avoid charring and splitting.
Do not overcrowd the grill to avoid uneven cooking and steaming.
Do not move skewers frequently to allow proper caramelization and color development.
Substitutions
FAQ
Can I use metal skewers instead of wooden ones?
Yes, metal skewers are excellent and require no soaking. They conduct heat and cook the interior faster. Ensure they are flat or twisted to prevent rotation during turning.
What if I want to make these ahead for a party?
Thread skewers up to 8 hours in advance and refrigerate covered. Season just before grilling to prevent salt from drawing out moisture. Grill from cold for more even cooking.
How long can I keep cooked skewers?
Store covered in the refrigerator for up to 3 days. Reheat gently on a low grill or in a 275F oven. Do not microwave as it toughens the shrimp.