Prep 15 mins
Cook 6 mins
Alternatively, you can use wood skewers that have been soaked in water for 30 minutes. Kabobs come off the skewers more easily if you coat the skewers with nonstick spray. Good with buttered baked potatoes or rice.
- 1⁄4 cup dark brown sugar
- 1⁄4 cup Dijon mustard
- 1⁄4 teaspoon hot pepper sauce (to taste)
- 1⁄4 teaspoon curry powder
- 12 ounces medium shrimp, peeled and deveined but tails left on
- 6 ounces kielbasa, halved lengthwise and cut into 1-inch thick pieces
- 1 medium yellow onion, cut into eighths then separated into 2-layer pieces
- 1 large bell pepper, cut into 1-inch squares (color of your choice)
- Combine first four ingredients (brown sugar through curry powder) in a bowl.
- Add shrimp and sausage and toss to coat.
- Thread 8 metal skewers alternately with shrimp, sausage, onion and pepper.
- Grill or broil 3 inches from heat source 3 minutes; turn and grill or broil 2 1/2- 3 minutes more (until shrimp are opaque and starting to curl).
- Two skewers = 1 serving; you can serve kabobs on the skewers or slide contents off onto plates.
Terrific. Easy to make and delicious. A new summer favorite. Nice because my kids relly don't like shrimp, but love sausage.
I used Italian sausage instead of kielbasa. I had no skewers so I cooked as a stir fry in BBQ basket & served over basmati rice cooked in the rice cooked with chicken broth & currry powder. DH & I loved it. This one's a keeper. Next time I'll try it skewered.
Easy, attractive and flavorful. A minimal amount of this sweet sauce is sufficient in my opinion. The short grilling time didn't allow the sugary marinade to burn as I have experienced in the past. We enjoyed our kabobs over brown rice.