Grilled Shrimp and Sausage Kebabs
30min
30min
4
Main Course
Middle Eastern
Shrimp and sausage is a classic combination. These kebabs are seasoned with a simple homemade harissa spice blend, adding gentle warmth and spice. See pro tips for alternatives. Grilling shrimp in their shells makes prep especially quick and easy. Plus it protects the delicate shrimp from the hot flames.
Ingredients
- ½ pound shrimp, in their shells
- 2 large garlic cloves, grated, divided
- Kosher salt and freshly ground pepper
- 1 teaspoon caraway seeds (alternatively, cumin seeds)
- 1 tablespoon pure chile powder, such as ancho
- 3 tablespoons extra-virgin olive oil, plus more for grilling, divides
- 8 ounces chorizo, linguica, kielbasa, or andouille, cut into 1/2-inch slices
- 8 (10 to 12 inch) bamboo or metal skewers
- ½ cup plain Greek yogurt
- 1 tablespoon chopped fresh tender herbs like parsley, dill, or chives
- Lemon wedges for squeezing
Directions
Prep the Shrimp
Using kitchen scissors, cut along the tops of the shrimp through the shells and remove the veins if visible. Do not remove the shells. On a cutting board, chop half of the garlic with the caraway seeds and a pinch of salt together until the seeds are finely chopped. Transfer the mixture to a large bowl and stir in the chile powder and 2 tablespoons of the olive oil. Add the shrimp and toss to coat.
Prep the Kebabs
Alternating pieces of shrimp and sausage, thread them onto 4 pairs of bamboo or metal skewers. (Double skewers keep the fish and sausage from spinning when turning.)
Make the Sauce
In a small bowl, combine the yogurt with the remaining garlic and olive oil and season with salt and pepper. Fold in the herbs.
Grill the Kebabs
Prepare a grill for direct cooking over high heat (about 450°F). Wipe the grates, then rub with oil. Add the kebabs and grill over high heat, turning several times, until charred and the shrimp is cooked through, 8 to 10 minutes. Transfer the skewers to a platter and serve with the yogurt sauce and lemon wedges for squeezing over.
Pro tips
Wine Pairings
Look for a full-bodied white with a hint of acid to balance the richness and sweetness of the sausage and shrimp. An unoaked chardonnay, chenin blanc, pinot gris, or dry riesling are great choices.
Ingredient Swaps
If you have jarred harissa spice powder, use 1 tablespoon in place of the caraway and chile powder. If you have harissa paste, use 1 to 2 teaspoons or to your taste, as heat level varies between brands.
Leftover Magic
Peel the shrimp and cut them and the sausage into small pieces. Fold in leftover yogurt dip and fill lettuce leaves or soft brioche rolls for an easy lunch. Or fold chopped shrimp and sausage into warm pasta with a dollop of the yogurt and a splash of pasta cooking water for a more substantial meal.
Level it Up
Add bell peppers, zucchini, and onions to the skewers for an all-in-one meal.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
