These shrimp boil kebabs are packed with juicy shrimp, smoky beef kielbasa, sweet corn, and tender potatoes. Grilled until perfectly charred and packed with all the flavors of a classic seafood boil. Perfect for cookouts and summer nights.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb baby potatoes
- 2-3 ears of corn on the cob, cut into thick rounds
- 1 package of beef kielbasa sliced into thick pieces
- Seasoning paste:
- 3/4 cup olive oil
- 1 tbsp Old Bay seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbps minced garlic
- 1 tbsp cowboy butter seasoning
Instructions
- Boil the potatoes for 10-12 minutes until fork tender, add the corn and boil during the last 5 minutes since these both take longer to cook. Drain and let cool.
- in abowl, mix together the olive oil, Old Bay, onion powder, garlic powder, minced garlic, and cowboy butter until it forms a thick paste.
- Assemble the kebabs by threading the corn, shrimp, potatoes, sausage onto skewers, alternating ingredients evenly.
- coat all sides of the kebabs with the seasoning paste.
- preheat the grill to medium high heat and grill for 10-12 minutes. Turning every few minutes.
- Brush with any leftover seasoning paste or any additional melted garlic and herb butter before serving.
Notes
Optional extras: Lemon wedges, extra Old Bay seasoning, chopped parsley, cajun dipping butter on the side.
