Low Country Boil Kebabs. We’ve taken the classic low country boil and skewered it. Whether you call it a kebab or a kabob they’re delicious and are great for easy summer entertaining.
What is a Low Country Boil?
I absolutely LOVE a good low country boil. I was introduced to this stock pot delicacy when I lived in Savannah. Shrimp, sausage, corn and potatoes are seasoned and boiled to perfection. Typically dumped onto a large table covered with newspaper or the like and served family style. Boils are great for large get togethers, family gatherings and of course holidays like Memorial Day or 4th of July.
NOTE: This was originally a sponsored campaign for McCormick on Instagram. I’m sharing here on my site as well.
If you don’t have a stock pot the size of a small car to make it the traditional way, no problem. We’ve ditched the pot and opted for skewers instead. Who doesn’t love food on sticks? Amiright? Skewers are convenient for serving and can be mostly prepped ahead of time.
Which we all know is handy when you’re cooking for a crowd. You can prepare the potatoes, corn and sausage the day before you’d like to serve them.
The day of, pre-soak your wooden skewers early in the day. While your grill is getting fired up, you can easily and quickly assemble the skewers. Obviously if you’re using metal skewers pre-soaking isn’t necessary.
In case of not optimal weather or you’ve run out of charcoal or gas for the grill these low country boil kebabs can also be made on a grill pan.
Shrimp cooks quickly so you’ll be enjoying your low country kebabs in no time at all. All that’s left to decide is what you’re pairing them with.
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- 1 1/2 pounds medium shrimp, peeled & deveined
- ¾-1 tsp Grill Mates Montreal Steak Seasoning
- 1/8 tsp McCormick Black Pepper
- 12 small new potatoes
- 2 ears fresh corn – cut into 12 equal pieces
- 2 links Kielbasa sausage – cut into 12 equals pieces
- 1 tablespoon olive oil
- Fresh lemon
- melted butter – optional
- Soak wooden skewers in water. Set aside.
- Season shrimp with Grill Mates Montreal Steak Seasoning and McCormick Black Pepper. Set aside.
- Into a pot of boiling water add: new potatoes and corn. Cook until potatoes are fork tender, about 15 to 20 minutes.
- To assemble: onto a skewer add: potato, sausage, shrimp, corn. Repeat. Continue until all skewers are assembled.
- Drizzle oil on top of skewers.
- Onto a hot grill pan add skewers and cook until shrimp is pink and cooked through, about 4 to 6 minutes. Flipping half way during cooking.
- Squeeze fresh lemon on top when finished.
- Serve with optional melted butter.
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Amount Per Serving: Calories: 923Total Fat: 43gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 334mgSodium: 2497mgCarbohydrates: 86gFiber: 7gSugar: 19gProtein: 49g