Conecuh Sausage and Shrimp Kabobs

Sausage, steak, shrimp, and vegetables make up this epic kabob recipe that you’ll want to cook over and over again for family and friends.

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Course: Main Course
Cuisine: American, Cajun
Servings: 10


  • 24 wooden skewers
  • 1 lb Conecuh Original Smoked Sausage sliced 1/2 thick
  • 1 lb sirloin steak cubed
  • 1 lb large fresh shrimp peeled and deveined
  • 1 (8-ounce) package button mushrooms halved
  • 1 (8-ounce) package miniature sweet peppers halved
  • 1 cup grape tomatoes
  • 1 large red onion cut into 2-inch pieces
  • 1 1/2 tbsp Conecuh Steak and Hamburger Seasoning
  • 2 tbsp Worcestershire sauce
  • 2 tbsp olive oil


  • Soak wooden skewers in water 30 minutes
  • In a large bowl, stir together remaining ingredients; refrigerate at least 30 minutes. Thread ingredients on skewers as desired.
  • Preheat grill to medium-high heat (350° to 400°). Grill kabobs until sausage and shrimp are cooked through, about 3 minutes per side.
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