Grilled Shrimp & Sausage Kabobs with Apricot Chile Glaze Recipe {Rösle Utensils Giveaway}

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.

Entering Get Grillin’:

This week’s theme is kabob recipes. Remember, your recipes do not have to be made on the grill. Any backyard barbecue-appropriate recipe will do. Here’s what you need to do:

1) Get busy cooking and post your recipe on your blog. For each week’s theme, you can enter up to 3 recipes. Each recipe post is counted as a separate entry for a chance to win a great prize from one of our sponsors. It is fine to use recipes that are previously posted on your blog, as long as you add the info in 3).

If you don’t have a blog, that’s okay. Just leave your recipe in the comments section of our themed post (i.e., on the first day of the theme week). Just do so on either Marla’s or my blog, not both.

2) During the theme week, add the link to your grilling post to the widget on either Family Fresh Cooking or Cookin’ Canuck. You only need to add it on one site, but it will show up on both. Cool, huh? Scroll to the bottom of this post to find the widget.

3) Somewhere in your post, please include the following “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This must be included for a chance to win the prize of the week.

The giveaway:

Rösle is giving away their Premium Class Barbecue Set (value $105 USD), which includes a barbecue turner, a barbecue brush and 16″ locking tongs. Barbeque Turner lifts meat effortlessly from the grill. The cleaning brush gets into every awkward corner of the grill. The brushes rotate and can be simply replaced when necessary. The tongs can be opened and locked together using just one hand.

For a chance to win the Rösle giveaway, enter your recipe using the recipe link widget. If you don’t have a blog, then enter your recipe in the comments section. Read below for instructions on earning extra entries.

This giveaway is open to U.S. residents and will be open until Sunday, July 10th at 5pm PST.

The winner will be chosen using a random number generator and will be notified via email, so please make sure your email address is correct. You will have 48 hours to respond to me, or a new winner will be chosen.

To earn additional entries (you can only do so if you have entered a recipe), leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries.

1. Tweet the following:

#GetGrillin w/@MarlaMeridith & @cookincanuck, submit kabob recipes for a giveaway of premium kitchen utensils. http://bit.ly/kSzPSP

2. Follow @cookincanuck on Twitter.

3. Follow @MarlaMeridith on Twitter.

4. Copy and paste our Get Grillin’ Badge into your sidebar or blog post.

You can stay in touch with Rösle on Facebook.

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

Printable recipe