Shish Kebobs

This is one of those recipes where a little of several things becomes a lot of shish kebobs. Our family loves to put their own together with what they especially like! Barb L.


Yield: 4 or more shish kebobs


1large link of smoky turkey sausage, precooked, cut into ½ inch slices, about 12-16 ozs

12 med large shrimp, peeled and deveined

4 Tbsp Flying Olive Coconut or Pineapple Balsamic Vinegar

½ tsp-? Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (I’m a wimp and I don’t taste much heat with ½ tsp)

Salt and pepper

Assorted veggies such as peppers in several colors, pineapple chunks, olives, onion pieces., zucchini, cherry tomatoes, etc.! Cut them into about 1-1 ½” pieces so that they won’t fall off the skewers. About 1 cup of each, but if you have even a little of several things, this is a great time to use them!

4 large metal skewers or 8 wooden skewers (soak the wooden skewers in water for an hour before using them)


Start soaking the skewers if made of wood.

Cut the sausage and peel the shrimp and place in a large bowl.

Mix together the Flying Olive Balsamic of Choice with the Flying Olive Cayenne Extra Virgin Olive Oil. Add a little salt and pepper. Pour the marinade over the sausage and shrimp and mix well. Let this marinate while you are preparing the veggies (about 10-15 minutes).

Heat the grill on high.

Cut up the veggies. Drain the marinade off the meat. Thread the skewers with the veggies and the meat, leaving enough of the ends to turn them when on the grill. A combination of colors and flavors works best for taste and visual appeal. But, have fun. Place the different pieces close together, but don’t pack them too tightly or they won’t cook evenly.

Place the kebobs on the grill. When charred, about 2-3 minutes, turn with the tongs. Char the other side for about 2-3 minutes. Turn the grill down to medium until the shrimp turn pink and the veggies are heated through.

Remove from the grill and let sit for 5-10 minutes under a foil tent. Serve.

Submitted by Barb L.