It is kabob week in our Get Grillin’ event, and Marla of Family Fresh Cooking and I want to see your recipes. Anything on skewers will do and they don’t have to be grilled. So, dig into your recipe files or come up with something new to share. Really, who doesn’t love eating food off a stick? I think it ignites some sort of ancestral instincts, though I will bet the cavemen and women steered clear of fruit glazes and marinades. We have a fantastic giveaway from Rösle this week. If you need new high-quality grilling utensils, then scroll down to find out how to enter.
The kabobs I made this week combine tender, succulent shrimp with garlicky sausages, topped by a sweet and spicy glaze. Using precooked sausages (I used chicken sausage, flavored with tomatoes and garlic) allows all of the items on the skewers to cook at the same rate. The glaze is brushed on in the last 30 seconds to avoid burning.
Next week’s theme for Get Grilin’ will be desserts…it should be a good one!
Thanks to our sponsors, Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans, we have some fabulous prizes to give away each week . Scroll down to find out more about this week’s giveaway. Remember, you have to enter a recipe to be eligible for the giveaway.
Happy Fourth of July to all of my friends in the United States! We’re looking forward to the annual neighborhood parade, complete with crepe paper-decorated bikes, riding lawn mowers and horses adorned with the stars and stripes, and fire trucks from the local fire stations whooping their sirens. Later, it will be off to the spectacular fireworks show at Park City. If you are still looking for barbecue ideas, head over to Recipes for Canada Day & Fourth of July Barbecues.
The recipe:
The glaze:
In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes.
Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.
The rest:
Soak 8 wooden skewers in warm water for 30 minutes. Preheat grill to medium-high heat.
In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).
Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.
Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze
Glaze:
1/2 cup apricot jam
1/4 cup red wine vinegar
1 tsp dried red pepper flakes
3 tbsp thinly sliced fresh mint
The rest:
3 dozen large shrimp, peeled but tails left intact
1 tbsp olive oil
1/2 tsp kosher salt
12 oz. pre-cooked chicken sausage (such as sun-dried tomato flavor)
24 3-layer section of red onion wedges (1 large red onion)
The glaze:
In a small saucepan, stir together apricot jam, red wine vinegar and dried red chile flakes. Bring to a boil, then reduce heat and gently simmer until glaze thickens, about 10 minutes. Remove from heat, stir in chopped fresh mint and set aside.
The rest:
Soak 12 wooden skewers in warm water for 30 minutes. Spray grill with nonstick cooking spray and preheat to medium-high heat.
In a medium bowl, toss the shrimp with olive oil and kosher salt. Thread shrimp on skewer, alternating with sausage and onion pieces (about 3 shrimp, 3 pieces sausage and 2 pieces onion per skewer).
Place on grill and cook until shrimp is just cooked through, 1 to 2 minutes per side, brushing on half of glaze in last 30 seconds. Remove from grill, brush with remaining glaze and serve immediately.
Serves 4
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Belunda @zomppa says
These kebabs are definitely worth celebrating. Happy fourth!
claudia lamascolo/aka pegasuslegend says
Happy Fourth love the shrimp there wouldnt be any left for anyone else… just mouth watering yum!
Parsley Sage says
Lovely kebabs! That glaze sounds incredible 🙂 Can’t wait to see the grilled desserts
Lori @ RecipeGirl says
Mmmmm- that looks wonderful!
Marla says
Dara, these kebabs are everything SUMMER! Beautiful job, I just want to dive into these photographs. With my caveman instincts 😉 Here’s to another week of Get Grillin’
Heather (Heather's Dish) says
holy yum! i need to just on the kabob train quickly…it’s such a fun way to eat great food 🙂
Katrina says
These are so tasty looking. I love your grilling ideas. So fun!
kelley says
Love the sweet with the savory. I’ll bet the glaze makes it. Happy 4th you and your family!
Robyn | Add a Pinch says
Looks so yummy! That glaze!!!
bellini says
I have been grilling all week!!!!
Alison @ Ingredients, Inc. says
These look Delish! Happy 4th!
TJ says
My favorite thing about July is the warm evenings, perfect for eating outside.
Roxana GreenGirl says
I was just watching The next Food-network Star last night and one of the finalists made kebabs and told hubby I haven’t made some since last summer.
Yours looks great, the apricot glaze sounds delish.
Thanks for sharing Dara
Kristi Rimkus says
Great idea to use precooked sausage. This is a recipe my husband will love! It’s on the barbecue list!
Liz says
Oh, man, these kebabs look fabulous…I bet that sausage imparts a wonderful flavor. I wouldn’t have dreamed of this combination…but I love it. Printing off your recipe to try.
Liz says
I follow you on Twitter~
Liz says
I follow Meredith on Twitter~
Mai says
These looks delicious. happy 4th!
Celeste Jenkins says
Love these and am definitely adding them to my dinner plan this week 🙂
Miss @ Miss in the Kitchen says
Those are some delicious looking kebabs and the sauce, yum!
[email protected] says
Definitely eying this recipe for our trip to the lake! My crew would definitely approve!!
Chef and Steward says
Belated Dominion Day luv… and Happy 4th since you are in the US 🙂
This looks great as usual! Happy to see you still cooking in the heat!
[email protected] says
WOW! I want a skewer or two! 🙂 Delicious, indeed…. and that glaze…yummo!
[email protected] says
Dara, the shrimp and sausage with that amazing glaze sounds so wonderful right now. This is making me hungry… and I JUST ATE!
Connie Fenske says
Canned Pink Salmon Dip:
2 cans good pink salmon, drained & flaked into bowl
1/2 cup chopped long green onion
3 tablespoons chopped fresh dill
1/2 tsp lemon pepper
1/2 cup chopped kalamata olives
1 bottle zesty italian dressing(use enough just to well saturate)
Mix all together and let the flavors meld in the fridge until guests arrive.
Serve with scoop chips or big frito scoops!!
Enjoy…. Salmon is good for your heart :o)
From my heart to yours!
Monet says
I love the idea of pairing a leaner shrimp with a fattier sausage. The combination sounds so good right now! After a long day at work, it was refreshing to come and visit your blog. I hope you are having a good start to your week. Much love and many hugs from Austin! Thank you for sharing your creative concoctions with me.
[email protected] says
These shrimp kebabs looks beautiful..I m a HUGE fan of shrimp and that glaze is totally calling my name.
Just entered my recipe.
Marina @ Yummy Mummy says
This looks amazing and your photos are gorgeous. I sure wish I had some of your watermelon mojito sorbet tonight!
Aiman says
Ahh! prawns . I will definately try this recipe.
Kulsum at JourneyKitchen says
I follow you on twitter!
Kulsum at JourneyKitchen says
And I follow Marla on twitter!
Carolyn says
I love kebabs. Pretty much put anything on a skewer and I will eat it. But with the apricot chile glaze? Oh my! Heaven.
Skylar says
Looks delicious, and with the sweet heat! Sign me up for sure
Kathy - Panini Happy says
I love all the fantastic flavors in your kebabs!
Kathy - Panini Happy says
Following you on Twitter
Kathy - Panini Happy says
Following Marla on Twitter too
aj says
This is a very easy recipe but I like it for pre-camping prep.
Marinated Steak Skewers
1/2 C soy sauce
1/2 C honey
1/2 Tbsp garlic powder
1 tsp ground pepper
3 scallions chopped
1 lb flank steak
Mix all ingredients except steak and set ‘marinade’ aside. Slice the flank steak against the grain into thin strips. Pound out the steak if it is more than 1/2 inch thick. Weave the strips onto skewers and place in a long enough reuseable container. Layer the skewers and pour the marinade on top. Place the container in the freezer. When you are ready to go camping throw frozen container in cooler and it should defrost by the time you need them and the marinade really gets absorbed nicely in the freezing process. (It’s nice with pineapple too)
sharonjo says
I just made these Fiery Pork Skewers this week. They’re very easy and very good. I found the recipe online at Allrecipes.com
2 tablespoons teriyaki sauce
1 tablespoon red wine vinegar
1 tablespoon vegetable oil
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes
3/4 pound pork tenderloin, cut into 1 inch cubes
1. In a medium bowl, mix teriyaki sauce, red wine vinegar, vegetable oil, brown sugar and red pepper flakes. Place pork tenderloin cubes in the mixture. Toss to coat.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Place pork on skewers. Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 10 to 12 minutes, or to desired doneness.
sharonjo says
Tweet: http://twitter.com/#!/sharonjo2/status/90182385441849345
sharonjo says
I follow @cookincanuck on twitter
(@sharonjo2)
sharonjo says
I follow @MarlaMeridith on twitter
(@sharonjo2)
claire says
YUMMMMM……