Imagine taking the classic Southern Low Country Boil and transforming it into a sizzling, portable feast that's perfect for summer grilling. These mouthwatering kebabs capture all the beloved flavors of a traditional Low Country Boil, but with a convenient, handheld twist that will have your guests begging for seconds. Packed with succulent shrimp, smoky sausage, tender potatoes, and sweet corn, these kebabs are not just a meal—they're a culinary adventure that brings the coastal South right to your backyard grill.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 pound smoked sausage, sliced
- 2 ears corn, cut into pieces
- 1 pound baby potatoes
- 1 tablespoon Old Bay seasoning
- Skewers
- Water for boiling
Instructions
- Fill a large pot with water and add Old Bay seasoning, creating a flavorful boiling liquid for the ingredients.
- Prepare baby potatoes by washing thoroughly and cutting any larger potatoes into uniform bite-sized pieces to ensure even cooking.
- Bring the seasoned water to a rolling boil and add baby potatoes, cooking for approximately 8-10 minutes until they are just tender but not fully cooked.
- While potatoes are boiling, slice smoked sausage into approximately 1-inch thick rounds for even skewering.
- Cut corn ears into
- 5-inch segments that will easily thread onto skewers.
- Remove partially cooked potatoes from boiling water using a slotted spoon and allow them to cool slightly for handling.
- Soak wooden skewers in water for 15 minutes to prevent burning during grilling.
- Begin assembling kebabs by alternating potatoes, sausage pieces, corn segments, and raw shrimp onto skewers, ensuring balanced distribution.
- Preheat grill to medium-high heat (around 375-400°F) or prepare a hot charcoal grill with even heat distribution.
- Lightly brush assembled kebabs with olive oil and sprinkle additional Old Bay seasoning for extra flavor.
- Grill kebabs for 3-4 minutes per side, rotating to achieve even charring and ensuring shrimp are pink and cooked through.
- Remove kebabs from grill and let rest for 2-3 minutes to allow juices to redistribute.
- Serve hot, optionally garnished with fresh chopped parsley and lemon wedges for squeezing over the kebabs.
Tips
- Potato Perfection: Par-boil your potatoes before skewering to ensure they're cooked through without becoming mushy.
- Skewer Strategy: Soak wooden skewers in water for at least 15 minutes to prevent them from burning during grilling.
- Seasoning Secret: Don't be shy with the Old Bay seasoning—it's the key to authentic Low Country flavor!
- Shrimp Timing: Add shrimp last to prevent overcooking, as they only need 3-4 minutes to turn pink and become perfectly tender.
- Heat Management: Maintain a medium-high grill temperature (375-400°F) for the best char and even cooking.
- Rest and Redistribute: Let kebabs rest for 2-3 minutes after grilling to allow juices to redistribute, ensuring maximum flavor and moisture.
- Garnish Game: A sprinkle of fresh parsley and a squeeze of lemon can elevate these kebabs from great to extraordinary.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 250mg
