This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com, or in her cookbook, One Pan Whole Family.
I like to think of this recipe as a kind of rice-less paella on a stick. The smoky glaze is spicy, sweet, tart and smoky with smoked paprika. Use any kind of cooked, smoked sausage you like here. A chorizo would be amazing but the tried and true kielbasa works beautifully as well.
It’s that easy: Two Brothers Sweet and Smoky Seasoning is a great shortcut to big flavor here. I could have used an extra 4 or 5 ingredients to get the same amount of flavor that this blend contributes with sweet, smoke and spice.
Grilled Shrimp and Sausage Skewers with Smoky Glaze
Start to finish: 40 minutes
Hands on time: 30 minutes
Makes 10 Kebabs
- Ten 9-inch flat wooden skewers
- 4 cloves garlic
- 4 large branches fresh thyme
- 1 red bell pepper
- 1 red onion
- 1-lb kielbasa sausage
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon Two Brothers Sweet and Smokey Seasoning
- 1/4 teaspoon salt
- 1-lb large shrimp (about 20), peeled and deveined
- Oil or vegetable spray for the grill
- 3 cups arugula
- Soak the skewers in water for at least 30 minutes.
- If using a charcoal fire, light the coals so that they will be ready.
- Preheat a grill to medium-high heat.
- On a large cutting board, mince the garlic and stem and chop the thyme and add them to a medium bowl. Core the pepper and cut into 1-inch squares. Peel and quarter the onion and cut into 1-inch pieces. Slice the sausage into 1-inch pieces.
- Stir the oil, vinegar, seasoning and salt into the bowl with the garlic and thyme. Transfer 1/4 cup glaze to another medium bowl.
- Brush or spray grill grates with oil.
- Thread shrimp, sausage, pepper and onion on the skewers and brush with the glaze. Grill until the shrimp is opaque in the center, turning and brushing with more glaze occasionally, about 8 to 10 minutes.
- Toss arugula in separate bowl with glaze and arrange it on a platter. Top with the kebabs.
Make-ahead: The kebabs can be assembled and kept covered and refrigerated for up to 24 hours.
In the glass: Can you say Albariño? It’s a medium bodied Spanish white sure to please with the shrimp, sausage and greens.