Thread shrimp, kielbasa and peppers onto kabobs to make this tasty low-country BBQ special.
What You Need
Original recipe yields 4 servings
1/2 lb. uncooked large shrimp, peeled, deveined
1/2 lb. kielbasa, cut into 8 pieces
1 green pepper, quartered lengthwise, then cut crosswise into thirds
1 onion, cut into 6 wedges, then cut crosswise in half
1/2 cup BULL'S-EYE Sweet & Tangy Barbecue Sauce
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Let's Make It
Heat grill to medium-high heat.
Place 2 wooden skewers, side-by-side, on clean work surface.
Thread 1/4 of the ingredients alternately onto parallel skewers. Repeat with remaining ingredients to make 4 kabobs.
Grill 4 to 6 min. or until shrimp are pink and kielbasa is done, turning and brushing occasionally with barbecue sauce.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.
If using wooden skewers, soak skewers in water for 30 min. before using to assemble kabobs to prevent them from burning on the grill.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.