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Fire up the grill, it’s kebob season!

What’s better on a hot summer night than a barbecue? We’ve all been looking forward to moving our meals outdoors and savoring the goodness only a grill can achieve.

Hamburgers and hotdogs are seasonal staples, and they’re favorites for a reason. But what if you’re craving something with a bit more kick, or you’re just tired of the same old, same old?

Shish kebob offers a colorful, flavorful alternative to the standard cookout fare. The options are virtually limitless, from beef and peppers to swordfish and pineapple. And did we mention kebobs are relatively healthy, offering a tasty source of protein without added fat? Factor in the fruits and veggies, and you have a fairly nutritious meal.

If you plan to make kebobs this season (and you should), here are a few helpful tips:

  • Make sure you cut all the pieces into similar shapes and sizes so they cook evenly.
  • Account for the different cooking times and temperatures of your ingredients, and separate accordingly. For instance, you’ll overcook your veggies if you keep them on the grill for the same amount of time as your steak. If you want skewers that include both meat and vegetables, make sure to choose items with roughly the same cooking needs.
  • Flip your skewers halfway through the cook time.
  • Letting any meat rest after grilling is an important step for retaining juices, and kebobs are no different. Set aside your skewers for about 10 minutes once they’re done.

Need a recipe to try? How about one that’s packed with Gulf Coast flavor.



  • 1 pound shrimp, peeled and deveined
  • 4 andouille sausages, sliced into 1⁄2-inch thick rounds
  • 1/4 cup melted butter
  • 1 tbsp. lemon zest
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tbsp. freshly chopped thyme
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. freshly chopped parsley, for garnish


  1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.
  2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.
  3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme and spices. Season with salt and pepper, then brush all over skewers.
  4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about three minutes per side. Garnish with parsley and serve.

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